Healthier Homemade Muffins
These banana and honey muffins can be a healthy switch for those looking for an option with no eggs, no oil, and no sugar. They're easy to make and tasty too!
Yield: 12 muffins
Ingredients:
- 1½ cups white whole wheat flour (see notes)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon nutmeg
- 2 bananas - mashed
- ½ cup unsweetened applesauce (or 4 oz snack container)
- 2 tablespoons ground flax seed + ⅓ cup water (see notes)
- 6 tablespoons honey
- ½ cup golden raisins
- ¼ cup chopped walnuts (optional)
Instructions:
- Preheat oven to 375 degrees.
- Combine the dry ingredients (flour, baking soda, salt, and nutmeg) in a medium size mixing bowl and set aside.
- In a large mixing bowl mash the two bananas. Add the applesauce, flax seed egg replacement mixture (if using instead of eggs - see note below), and the honey, and mix well.
- Add the dry ingredients to the wet mixture and stir until just mixed.
- Stir in the raisins and walnuts.
- Grease or put muffin liners in a 12 cup muffin tin. Divide the batter between the 12 muffin cups, filling each one about 2/3 full.
- Bake for 15 to 18 minutes or until a toothpick inserted comes out clean.
Notes:
The white whole wheat flour I'm currently using is the King Arthur brand sold as "Golden Wheat". If you can't find this type of flour, you can use 1 cup whole wheat flour with a 1/2 cup all purpose flour as an alternative.
To make a flax seed replacement for two eggs, I combine 2 tablespoons of ground flax seed with 1/3 cup of water. Place the flax seed in a small bowl or cup, add the water, and stir to mix. Let the mixture set for a few minutes so the two substances can combine and "goop up" a little bit. Then it can be stirred into the recipe to use as a substitute for the eggs. If you do not want to use this replacement you can also just use 2 eggs in the recipe.