Bananas and honey are pretty much a match made in heaven. I don’t know what it is exactly, but man-oh-man, they make my taste buds swoon. And my kids couldn’t agree more.
We like this new recipe so much that we’ve made it TWICE in one week. Yes, subzero temps and two cancelled school days this week contribute to our baking frenzy, but I think we would have made these little beauties twice, regardless.
The recipe is adapted from this five-star recipe. 2,000 reviews can’t be wrong, right? But I did make a few key changes to amp up the nutrition a tad:
1. Instead of all-purpose flour, we used King Arthur’s White Whole Wheat flour. It’s 100% whole wheat – so offers more fiber – but it’s made with a lighter colored wheat and has a milder flavor than regular whole wheat.
2. We added walnuts. Mostly, because we love walnuts. But also because they make the muffins more filling and add a nice little dose of omega-3.
3. Instead of regular table sugar, we replaced it all with honey. Yes, honey is more expensive, but it makes its sweetness all the more precious to me. And the flavor!
We’ve been loving these all by themselves — or even with a bit of peanut butter shmeared on. YUM!