SAY GOOD MORNING TO YOUR BODY
And is there a better way to say Good Morning than having some healthy and tasty muffins? With a cup of hot coffee? I don't think so. These Honey Almond Banana muffins are moist and sweet, and the sweetness comes from honey which in turn brings out the natural sweetness of the ripe bananas.
I must admit baking in my kitchen does not include honey very often as I am so used to sugar, a strong inclination is required to go otherwise. So what's the occasion this time? It's #BreadBakers!
The host this month is Mayuri and she blogs at Mayuri's Jikoni. #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient and this month Mayuri chose Natural Sweeteners as the theme.
A couple of honey bottles were lying around in my kitchen pantry for quite some time and I decided to use them rather than look for other options. Baking with honey is going to be a regular feature now, that's for sure. It imparts such color, moistness, texture and taste that sugar does not. Be sure to use ripe bananas here, over ripe in fact. Though I have used almonds here, you can substitute them with hazelnuts, walnuts or even pecans. Whatever your choice, enjoy these warm fresh baked muffins first thing in the morning and pop over any left overs in the freezer to be munched on later.
Recipe Source: Rachel Allen's Cake Diaries.
Makes 12 regular size muffins.
65 grams / 2.5 ounces / 1/2 cup plain flour.
1 teaspoon baking powder.
1/4 teaspoon regular salt.
90 grams / 3.2 ounces / 3/4 cup wholemeal flour.
180 grams / 6.5 ounces peeled very ripe bananas (about 2).
1 large egg at room temperature.
45 ml / 3 tablespoons vegetable oil.
80 ml / 3 ounces / 1/3 cup honey.
50 grams / 2 ounces / 1/3 cup almonds (skin still on) coarsely chopped.
Preheat the oven to 220 degrees C / 430 degrees F. Line the muffin tray with paper liners or grease and flour the tray.
In a bowl, sieve together flour, baking powder and salt. Add the wholemeal flour. Whisk the dry mixture using a hand held whisk until all the ingredients are thoroughly blended. Add the almond and mix.
In another bowl or measuring jug, beat the bananas, egg, oil and honey using the same hand held whisk.
Create a small well in the dry ingredients and pour all the wet mixture at once into the dry ingredients. Fold the mixture with a spatula and mix until just combined. It is absolutely fine if there are few small lumps in the batter but do not over mix it.
Divide the batter evenly among the cups. Bake the muffins in the preheated oven for 5 minutes. Reduce the oven temperature to 200 degrees C / 390 degrees F and bake for another 10 minutes or until the muffins are golden brown and are springy to the touch.
Place the muffin pan on a wire rack to cool for about 5 minutes. Remove the muffins from the pan and place on the wire rack to cool completely.
Enjoy your home made Honey Almond Banana Muffins!
Storage Suggestions: Muffins are best eaten on the same day or they can be frozen in a ziplock bag or an airtight container for up to a month.
Looking for some more healthy inspiration? Here we go:
- Blackberries and Honey Bread by Kidsandchic
- Cheddar Honey Flowers by Ambrosia
- Date and Chai Muffins by Mayuri's Jikoni
- Date Sweetened Banana Bread by Herbivore Cucina
- Eggless Banana Chocochip Bread with Cranberries and Coconut Sugar by Sizzling Tastebuds
- Eggless Carrot Coconut Quick Bread by Gayathri's Cook Spot
- Eggless Wholewheat Maple Banana Oat Muffins by Spill the Spices
- Einkorn Drop Biscuits with Peaches and Blueberries by The Wimpy Vegetarian
- English Granary-Style No Knead Bread by Karen's Kitchen Stories
- Grape Bread by The Bread She Bakes
- Healthy Banana & Blueberry Bread by Baking in Pyjamas
- Honey Almond Banana Muffins by Baking Yummies
- Honey Cider Quick Loaf by Food Lust People Love
- Honey Cornbread by Magnolia Days
- Honey Oat Pain de Mie by Hostess At Heart
- Honey Pineapple Pull-Apart Rolls by Cindy's Recipes and Writings
- Jackfruit Honey Bread by The Schizo Chef
- Jackfruit Semolina Muffins with Jaggery by My Cooking Journey
- Mangalore Buns by Sneha's Recipe
- Maple Bacon Cheddar & Pickle Pull-Apart Bread by A Shaggy Dough Story
- Maple Pecan Scones by Cook's Hideout