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Healthy Whole Wheat & Honey Banana Muffins

Healthy banana muffins never tasted so good! These sweet, moist muffins are made with wholesome ingredients including whole wheat flour, coconut oil, yogurt, and honey.

Healthy Whole Wheat and Honey Banana Muffins ~ wholesome ingredients including whole wheat flour, coconut oil, yogurt, and honey | FiveHeartHome.comThere aren’t many things quicker and easier for breakfast-on-the-go than good, old-fashioned muffins. They are also great as an after school snack or post-dinner treat. But let’s face it…not all muffins are created equal, and not every muffin is inherently wholesome. In fact, some are actually more akin to cupcakes masquerading under the good name of ‘muffin.’

Healthy Whole Wheat and Honey Banana Muffins ~ wholesome ingredients including whole wheat flour, coconut oil, yogurt, and honey | FiveHeartHome.comBut these? These muffins actually are healthy…and they’re totally tasty, to boot! They are soft and moist, thanks to coconut oil and yogurt. They are naturally sweet, compliments of bananas and honey. And they trade nutrient-deficient white flour for wholesome whole wheat pastry flour.

Healthy Whole Wheat and Honey Banana Muffins ~ wholesome ingredients including whole wheat flour, coconut oil, yogurt, and honey | FiveHeartHome.comI’ve talked a little bit about this before, but aside from grinding your own fresh flour, I’ve found two varieties of store bought whole wheat flour that make baked goods taste less whole wheat-ish. White whole wheat flour is 100% whole wheat flour (that happens to come from white wheat instead of the more commonly used red wheat) that has a lighter taste and texture than regular whole wheat flour. It’s my favorite type of flour for bread baking.

However, in non-yeast baked goods such as pancakes, waffles, quick breads, and these muffins, I love to use whole wheat pastry flour. Once again, it is 100% whole wheat flour, but it is softer, finer, and has lower protein, yielding baked goods with a texture that is closer to that of white flour than regular whole wheat flour. Despite tasting lighter, whole wheat pastry flour still retains the nutritional benefits of 100% whole wheat.

Healthy Whole Wheat and Honey Banana Muffins ~ wholesome ingredients including whole wheat flour, coconut oil, yogurt, and honey | FiveHeartHome.comNow when I have a bunch of browning bananas, sometimes I go in a decadent direction with them. But more often than not, I bake up a big batch of these muffins. I know that they will give me a head start on breakfast over the next few busy mornings. I know that they will be requested at snack time. I know that they will taste delicious warm out of the oven or briefly reheated…with or without a pat of butter. ;) And I know that I will feel good about feeding them to my family.

Healthy Whole Wheat and Honey Banana Muffins ~ wholesome ingredients including whole wheat flour, coconut oil, yogurt, and honey | FiveHeartHome.comAll of that makes these healthy banana muffins winners in my book. I hope you try them and love them, too!

Healthy Whole Wheat & Honey Banana Muffins

Yield: 24 muffins

Healthy Whole Wheat & Honey Banana Muffins

Healthy banana muffins never tasted so good! These sweet, moist muffins are made with wholesome ingredients including whole wheat flour, coconut oil, yogurt, and honey.

Ingredients

  • 2 1/2 cups whole wheat pastry flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups mashed banana (approximately 4 to 5 bananas, depending on size)
  • 2/3 cup honey
  • 1/2 cup coconut oil, melted and slightly cooled
  • 2 eggs, at room temperature
  • 2 teaspoons vanilla
  • 1/2 cup yogurt, at room temperature

Directions

  1. Preheat oven to 400°F. Prepare muffin pans by lining 24 muffin cups with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, mix together mashed banana, honey, coconut oil, eggs, and vanilla. Add half of flour mixture; stir. Add yogurt; stir. Add remaining flour mixture; stir until just blended.
  3. Divide batter between muffin pans by filling each muffin cup approximately 2/3 full with batter. Bake for 15 to 18 minutes, or until toothpick inserted in center of muffin comes out clean. Cool in pans for a few minutes before turning out onto wire rack to cool completely.

Tips, Tricks, & Variations

Make sure your ingredients are at room temperature or else your melted coconut oil will resolidify as soon as the cold ingredients touch it. You can quickly warm up cold eggs by putting them in a bowl of warm water for a few minutes.

You may use anywhere from 1/2 to 3/4 cup of honey, depending on how ripe/sweet your bananas are and how sweet you prefer your muffins to turn out.

http://www.fivehearthome.com/2014/01/22/healthy-whole-wheat-honey-banana-muffins/

More banana treats…

(Click picture to be taken to recipe post)

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{Dairy-free, Egg-free} Spiced Applesauce Muffins OR First Birthday Applesauce Cake ~ this cinnamon-laced batter can be baked up to make a dozen dairy-free, egg-free muffins, or it makes a perfect first birthday cake without having to worry about potential food allergens | {Five Heart Home}

The BEST Chocolate Chip Pumpkin Bread (makes multiple loaves or muffins) | {Five Heart Home}

Peanut Butter and Jelly Muffins ~ a perfect after school snack on the first day of school (or any day after that!) | {Five Heart Home}Let’s stay in touch!

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I always love hearing from you! ~ samantha {at} five heart home {dot} com

This post may be linked up to House of Rose, 4 Little Fergusons, and these fabulous parties!

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Comments

  1. Hi Samantha – honestly, I’ve never tried whole wheat pastry flour but I definitely need to get some now! It’s funny, my daughter was just talking about making banana muffins, so soon I will have to surprise her with these. They look and sound amazing! Thanks for sharing and pinning – have a great Thursday!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      I think you will love whole wheat pastry flour, Cindy…it was a big revelation for me when I discovered it! And I hope your daughter enjoys these muffins! You are a sweet mama to surprise her with treats. :) Happy Friday!

  2. I could totally go for a muffin right now with my coffee. Great job, these sound delicious :)

    Happy Blogging!
    Happy Valley Chow

  3. These look like a great option to make to start the week and have some to freeze for another day. Thanks for sharing the recipe. Please feel free to pop by my Tuesday Greens linky to share this or other real food recipes. Have a great weekend!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks, Becky! And yes, I’m sure these would freeze beautifully. They don’t last long enough at my house for me to have ever tried that, but maybe I need to make a double batch to fix that problem! Hope you have a great weekend as well! :)

  4. These look amazing! What kind of yogurt did you use?

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Michaela! Specifically, I used White Mountain organic whole milk yogurt. But I think any plain yogurt would work, made with whole milk or even low-fat. Hope you get to try these! Thanks for the question. :)

  5. These muffins look so moist…it must be the yogurt! And I love the addition of honey, too! Thanks so much for sharing at Saturday Night Fever, Samantha!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thank you for hosting, Cathy! I only recently learned of y’all’s party, but it’s a really fun one! :) And you’re right about these muffins…they are incredibly moist between the yogurt and the coconut oil. Thanks so much for stopping by!

  6. Samantha – Can these magically appear on my kitchen table for breakfast tomorrow?!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Ha ha, Beth! If so, let’s arrange for them to appear on my kitchen table, too…because we’ve polished off this batch! ;) Hope you have a great week!

  7. These look fantastic! I’ve never seen a healthy muffin look so decadent! I’m going to buy a bunch of bananas tomorrow, I think these would be a great pre-run snack :) thanks for the recipe! Xo Lindsay

  8. I came home from the store to realize I had bought plain whole wheat flour… Think they would turn out okay?

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Michaela! I’m afraid the muffins might turn out rather heavy using only regular whole wheat flour. If you want to more closely mimic the texture of whole wheat pastry flour, you can mix half white flour with half regular whole wheat flour. That way, you’ll still incorporate some whole wheat in there but the outcome won’t be quite so dense and whole wheat-y. Hope that helps!

  9. Yum! I want to try all of your muffin recipes!

    ~Ariean

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Then you totally should, Ariean…ha! ;) Seriously, though, I appreciate you visiting and taking the time to comment. Have a great night!

  10. I just made these this morning and they are so delightfully soft and yummy! I only used 1/2 cup of honey, but it was still plenty. Thank you for sharing your recipe!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      I’m so happy to hear that they were a hit, Kathy! And I totally agree that 1/2 cup of honey is plenty when you’re bananas are ripe and sweet. :) Thanks for taking the time to comment…happy Friday!

  11. Melanie DeYoung says:

    These sound great but I can’t have gluten. Do you think coconut or almond flour would be a good sub?

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