Healthy Banana Muffins

• servings: 12 servings

Ingredients

4 tablespoons unsalted butter

⅓ cup honey (or pure maple syrup)

1 cup mashed ripe banana (about 3 medium)

¼ cup milk (whichever kind you prefer, dairy, almond, etc.)

1 teaspoon vanilla extract

2 large eggs

1 ½ teaspoons ground cinnamon (plus more for sprinkling muffin tops if desired)

1 teaspoon baking soda

½ teaspoon salt

1 ½ cups white whole wheat flour (or regular whole wheat flour)

Directions

Preheat oven to 350° F. Spray a muffin tin with cooking spray or line with paper liners. (I use a nonstick muffin pan and lightly spray it with coconut oil spray.)

Place the butter in a large bowl and melt in the microwave. Add the honey or maple syrup, mashed banana, milk and vanilla to the bowl. Whisk to combine. Whisk in the eggs.

Sprinkle the cinnamon, baking soda and salt over the wet ingredients. Whisk until well combined. Add the flour to the bowl and stir with a large spoon or spatula until just combined. Be careful to not over-mix.

Scoop the batter into the prepared muffin tin, filling each well about 2/3 full.

Optional: Sprinkle tops of muffins with cinnamon.

Bake for 15-17 minutes, or until a toothpick inserted into the center of a muffin comes out clean. (Mini muffins will take about 10-12 minutes to bake)

Let muffins cool in the pan for 5 minutes and then remove to a wire rack. Serve warm or at room temperature.

Nutrition

• Serving Size: 1 muffin
• Calories: 144 kcal
• Total Fat: 5 g
• Saturated Fat: 3 g
• Unsaturated Fat: 1.3 g
• Cholesterol: 38 mg
• Sodium: 202 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 2 g
• Total Sugars: 10 g
• Protein: 3 g