We must have at least 8 different banana bread or muffin recipes in our notebooks over the years, but they just keep getting better! These new banana muffins are light and fluffy, full of banana flavor, and not too sweet (we use salted butter, sue us). They're sweetened with honey, for extra moisture and a touch of deep honey flavor. We love them most cut in half, toasted, and buttered.
Banana muffins are such a good way to use up bananas that are overly ripe and on their way out. It always happens, put them to a good cause! These muffins freeze and reheat well, your future self will thank you.
- 2 bananas
- 1 egg
- 1/2 c greek yogurt (plain unsweetened, or use vanilla for a sweeter muffin)
- 3 Tbsp honey
- 1/2 tsp cinnamon
- 1 tsp vanilla extract (or vanilla bean paste for a richer flavor)
- 1/4 c salted butter, melted
- 1/4 tsp salt
- 1 1/2 c flour
- 1 tsp baking soda
- 1 tsp baking powder
- Preheat your oven to 350 F.
- Smash the bananas in a large bowl.
- Add the egg, honey, cinnamon, vanilla, salt, and yogurt. Mix very well. Mix in 1/4 c melted butter.
- Add flour, baking soda, and baking powder. Mix until just combined - if you over-mix, the muffins won't be as light and fluffy.
- Divide batter into 12 muffin tins. Bake for about 20 minutes.
