Honey Banana Muffins

Honey Banana Muffins

The natural sweetness of the bananas combines with the honey to create a healthy back to school breakfast muffin or after school snack!



Ingredients:
• ½ cup honey
• 1 1/4 cup mashed and ripe bananas
• ½ cup of butter or coconut oil for vegan option
• 2 tablespoons soy, rice, almond or cow milk
• 1-teaspoon vanilla extract
• 2 organic eggs
• 2 cups whole-wheat flour, spelt flour or
whole kamut flour ( If celiac use a GF flour blend)
• ¾ cup chopped favorite nuts ( I like walnuts)
• 1-teaspoon baking soda
• ½ teaspoon sea salt
• 2 teaspoons of cinnamon
• 1 teaspoon nutmeg
• ¾ cup golden raisins
• 2 Tablespoons of liquid honey ( or agave nectar for vegan option)
• 1 teaspoon of butter ( or coconut oil for vegan option)


Directions:
• Heat oven to 325. Grease muffins tins with butter or coconut oil
• In a large bowl, blend the first 6 ingredients and for beat 1 minute at medium speed with a hand mixer.
• Blend together the remaining dry ingredients and then add dry ingredients to the blended wet ingredients in three stages, blending well after each addition until the dry ingredients are thoroughly blended.
• Bake muffins for 12-14 minutes or until an inserted toothpick comes out clean.
• Melt together the honey and butter to create a glaze to drizzle on top of muffins while cooling.


Recipe Accolades:

Easy to Make
No Added Refined Sugars
High in Fiber
Low in Saturated Fat
Low Glycemic
Vegetarian/Vegan (if using coconut oil)
Kid Tested!