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, Low / No Fat, Low Sugar, Quick & Easy, Vegetarian
DISH TYPE
Cake
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: 255 kcal
- Carbohydrates: 3.9 g
- Protein: 5.7 g
- Fats: 3.9 g
- Fiber: 5.1 g
- Sugar: 25.9 g
- Sodium: 254.1 mg
- Calcium: 141.6 mg
- Potassium: 373.9 mg
- Saturated Fat: 2 g
- Cholesterol: 54.3 mg
- Iron: 1.5 mg
- Vitamin D: 0.2 mg
PREPARATION
These steps are followed for the preparation of Honey Banana Wholegrain Muffin:
- Preheat The Oven: Preheat the oven to 180°C (350°F) and lightly grease a small muffin tin or use a silicone baking cup.
- Mix The Dry Ingredients: In a small bowl, whisk together the whole wheat flour, baking powder, cinnamon and salt.
- Combine The Wet Ingredients: In another bowl, mix the pumpkin purée, honey and melted butter until they are well combined.
- Form The Batter: Gradually add the dry ingredients to the wet mixture, stirring gently until a smooth batter forms.
- Fill The Muffin Cup: Pour the batter into the prepared muffin tin, filling it about ¾ of the way complete.
- Bake The Muffin: Bake the muffin for 12–15 minutes or until a toothpick inserted in the centre comes out clean.
- Cool Before Serving: Allow the muffin to cool slightly before removing it from the tin and enjoying.
PREP TIME
5 minutes
COOKING TIME
15–18 minutes
TIPS
- Use Fresh Pumpkin Purée: Use fresh pumpkin puree for a richer flavour and use homemade pumpkin purée instead of canned.
- Do Not Over-Mix: Stir the batter just until combined to keep the muffin soft and fluffy.
- For Added Moisture: Add 1 teaspoon of Greek yoghurt to make the muffin even softer.
- For A Richer Flavour: Add ¼ teaspoon of nutmeg or ginger for a spicier taste.
- Enhance Sweetness Naturally: Drizzle the muffin with a little extra honey or maple syrup after baking.
VARIATIONS
- Dairy-Free: Use coconut oil instead of butter.
- Vegan: Replace honey with maple syrup and use plant-based butter or coconut oil.
- Gluten-Free: Use oat flour or a gluten-free flour blend instead of whole wheat flour.
- Nutty Muffin: Stir in ½ tablespoon of chopped pecans or walnuts for extra texture.
- Chocolate Pumpkin Muffin: Mix in 4–5 dark chocolate chips for a decadent twist.
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.