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HONEY BANANA WHOLEGRAIN MUFFIN
20

HONEY BANANA WHOLEGRAIN MUFFIN

NUTRITION
HEALTHY RECIPES
Mar 11, 2025

HONEY BANANA WHOLEGRAIN MUFFIN

This Honey Banana Wholegrain Muffin is a delicious, nutritious and easy-to-make recipe that is perfect for breakfast or a wholesome snack. It is made with whole wheat flour, ripe banana, milk, salt and is naturally sweetened with honey. This muffin provides an outstanding balance of fibre, protein and essential nutrients without relying on refined sugars. The cinnamon enhances the flavour with a warm and aromatic touch, while yoghurt and a small amount of melted butter ensure a soft and moist texture. This single-serving muffin is ideal for anyone looking to enjoy a fresh-baked treat without making a whole batch. Whether you want a quick breakfast, an afternoon pick-me-up or a pre-workout snack, this muffin is a perfect choice. It is also highly adaptable, allowing for ingredient swaps to supply various dietary needs. Enjoy it fresh out of the oven or store it for later use.

RECIPE CATEGORY

Breakfast, Snack

SERVING SIZE

1

CUISINE

American

PREPARATION/TECHNIQUES

Bake, One-Pot Wonders

OCCASION/HOLIDAY

Back to School, Casual Dinner, Family Reunion, Potluck, Picnic, Date Night

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, High Fibre, Low Fat, Low Sugar, Quick & Easy, Vegetarian

DISH TYPE

Muffin

INGREDIENTS

There are the following ingredients for Honey Banana Wholegrain Muffin:

  • ¼ cup whole wheat flour
  • ½ ripe banana, mashed
  • 1 tablespoon honey
  • ¼ teaspoon baking powder
  • ¼ teaspoon cinnamon
  • 1 tablespoon yoghurt
  • 1 tablespoon milk
  • ½ teaspoon melted butter
  • Pinch of salt

FULL NUTRITIONAL INFORMATION

  • Calories: 150 kcal
  • Carbohydrates: 30g
  • Protein: 3g
  • Fats: 3g
  • Fibre: 3g
  • Sugar: 12g
  • Sodium: 50mg

PREPARATION

  • Preheat the oven: Preheat the oven to 180°C (350°F) and lightly grease a small muffin tin or use a silicone baking cup. This prevents sticking and ensures even baking.
  • Mash the banana: Mash the banana in a mixing bowl until smooth and make sure that there are no large lumps. The banana should be overripe for maximum sweetness and softness.
  • Add the wet ingredients: Add the wet ingredients like honey, yoghurt, milk and melted butter. Stir everything together until well combined, creating a smooth batter.
  • Prepare the dry ingredients: In a separate bowl, whisk together the whole wheat flour, baking powder, cinnamon and a pinch of salt. This helps to distribute the baking powder evenly.
  • Combine wet and dry ingredients: Gradually fold the dry mixture into the wet mixture, stirring gently until just combined. Avoid over-mixing, as this can make the muffin dense.
  • Fill the muffin cup: Pour the batter into the prepared muffin tin or baking cup, filling it about ¾ full to allow room for rising.
  • Bake the muffin: Bake the muffin for 15–18 minutes or until golden brown. To check for doneness, insert a toothpick into the centre; if it comes out clean, the muffin is ready.
  • Cool and serve: Allow the muffin to cool in the baking cup for a few minutes before serving. Enjoy warm or store for later.

PREP TIME

5 minutes

COOKING TIME

15–18 minutes

TIPS

  • Use an overripe banana: The riper the banana, the sweeter and more flavourful your muffin will be.
  • Do not over-mix the batter: Over-mixing can make the muffin dense and tough. Stir just until the ingredients are incorporated.
  • Enhance the flavour: Add a splash of vanilla extract or a pinch of nutmeg for extra depth.
  • Make it crunchier: Add chopped nuts like walnuts or pecans for extra texture and nutrition.
  • Use a silicone muffin cup: This makes it easier to remove the muffin without sticking.
  • Check doneness properly: If you’re unsure if the muffin is baked, gently press the top and it should spring back slightly.

VARIATIONS

  • Dairy-Free: Replace yoghurt and milk with almond or oat milk. Use coconut oil instead of butter.
  • Vegan: Swap honey for maple syrup or agave nectar and use plant-based yoghurt.
  • Gluten-Free: Substitute whole wheat flour with oat flour or a gluten-free baking blend.
  • Protein Boost: Add a teaspoon of chia seeds, flaxseeds or a small scoop of protein powder.
  • Chocolatey Treat: Stir in a few dark chocolate chips for a sweeter variation.

PREPPING AND STORAGE

  • Refrigeration: Store the muffin in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freezing: Wrap the muffin in cling film or place it in a freezer-safe container and freeze it for up to 1 month.
  • Reheating: To reheat, microwave the muffin for 15–20 seconds or warm it in an oven at 150°C (300°F) for a few minutes.

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