These moist whole wheat banana muffins with honey are easy healthy banana muffins with only 5 ingredients. Plus, their tiny size make them the perfect toddler banana muffin for snacks. No processed food here, only real food to create delicious, moist and nut-free banana muffins for kids.
What’s better than a moist, fluffy banana muffin right? Here I am going to show you how you can make delicious moist banana muffins with only 5 ingredients. Plus, these are healthy banana muffins made with whole-wheat flour and honey. 100% refined sugar-free whole-wheat muffins for a delicious snack.
The secret to making fluffy moist banana muffins is to use unrefined liquid sweetener and oil. Very often banana muffins are too dense and heavy because they contain too much butter and lots of refined sugar.
These banana muffins with honey are made with oil, specifically coconut oil. The combo of the two natural wholesome ingredients creates the best moist banana muffins on earth. So let’s see all the ingredients you need to make them.
These are toddler banana muffins, meaning they are moist banana muffins easy to eat with little hands.
Bonus, they are naturally sweetened with honey and ripe banana and made with nutrient-dense whole-wheat flours. Indeed, whole wheat-flour is made by grinding whole grains wheat, adding a bunch of 12 grams of fiber per 100 grams of flour.
Fibers are good for busy toddlers as they slow down the release of energy in their body, keep their tummy full for longer and improve gut health. They have energy for longer and they won’t feel hungry just an hour after eating these banana muffins.
These banana muffins can be stored for up to 3 days in an airtight container in the pantry. Otherwise you can freeze them in plastic bags or in a box.
You can place them frozen in your kid’s lunchbox. They are mini banana muffins – I used a non-stick 24 mini muffin pan to make toddler-size banana muffins – so they will need only 1 hour to defrost at room temperature.
If you make larger banana muffin, you will need about 3 hours to defrost them.
This banana muffin recipe is cooked in mini muffin size. However, you can bake the recipe in a 12 non-stick muffin pan too.
It should be noted that mini muffins bake faster – only 12-15 min. A large muffin will require around 20-25 minutes baking time at same temperature.
Also, mini banana muffins are much more moist and perfect for toddler hands! It’s also a great way to control the portion you eat!
Finally, note that this recipe is very versatile and you can create many different flavors like:
I would love to hear what’s your favorite kids muffins flavor too! Talk to you soon & enjoy this healthy recipe.
This recipe makes 24 mini wholewheat banana muffins. Nutrition panel is for one mini muffin.
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