If you opened my freezer and looked in the bottom drawer, you’d think I was some sort of crazy person who hordes old brown bananas. The truth is that I’m not crazy — it’s just that I always buy too many bananas and am a wee bit fanatic about not wasting food. It’s a trait that was ingrained in culinary school, where the chefs would randomly check trash cans to make sure nothing that could be transformed into something else was in there. Believe me, there had better not be, unless you wanted to get chewed out by a French chef, which I can tell you from experience, is completely humiliating! Nothing is wasted in restaurant kitchens: old bread becomes breadcrumbs or croutons, bones become stock, vegetable odds and ends become soup, cake trimmings become dessert trifles, and old bananas become banana muffins, banana bread or banana cupcakes.
I’m guessing you don’t have a lot of bones or cake trimmings lying around, but we’ve all got old bananas. Once they’re past their prime, let them get really spotty, peel them, and then throw them in a ziplock bag in the freezer. That way, you can whip up some banana baked goods whenever the mood strikes you. I have several recipes you might enjoy — such as Banana Bread, Chocolate Banana Bread, Banana Bread with Coconut & Pecans, Chai-Spiced Banana Bread, Sticky Toffee Banana Cake and Marbled Chocolate Banana Bread — but these muffins are unique because they’re sweetened with honey. They’re light and fluffy with a mild banana flavor that allows the distinctive taste of honey to shine through.
To begin, make the walnut topping: In a small bowl, toss the nuts with the honey and cinnamon until the nuts are evenly coated (the mixture will be sticky). Set aside.
Next, combine the dry ingredients for the muffins in a medium bowl.
Whisk and set aside.
In a large bowl of an electric mixer, combine the butter, sugar and honey.
Beat until fluffy, about 2 minutes.
Beat in the eggs one at a time.
Add the banana, vanilla, and yogurt (or sour cream).
Beat until blended (the batter will look grainy; that’s okay).
Add the dry ingredients.
The batter will look like this.
Spoon the batter into the prepared muffin tin (the cups will be very full) and sprinkle evenly with the nut topping.
Bake the muffins until the tops are golden and domed, 25 to 28 minutes.
Let the muffins cool in the pan for 5 minutes, then turn them out onto a rack and let cool for at least 10 minutes before serving.
My Recipe Videos
Banana Honey-Nut Muffins
For the Walnut Topping
- 1 cup chopped walnuts
- 1 tablespoon honey
- 1 teaspoon cinnamon
For the Muffins
- 1-2/3 cups all-purpose flour, spooned into measuring cup and leveled-off
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter, at room temperature
- 2/3 cup sugar
- 1/4 cup honey
- 2 large eggs
- 1 cup mashed bananas, from 2 to 3 overripe bananas
- 1 teaspoon vanilla extract
- 1/3 cup Greek yogurt or sour cream (low fat is fine)
- Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
- Make the walnut topping: In a small bowl, toss the nuts with the honey and cinnamon until the nuts are evenly coated (the mixture will be sticky). Set aside.
- For the Muffins: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl of an electric mixer, beat the butter, sugar, and honey until fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula if necessary. At medium speed, add the eggs one at a time, beating until fully incorporated between additions. Add the mashed bananas, vanilla, and yogurt (or sour cream) and beat until blended (the batter will look grainy; that's okay). Add the dry ingredients and mix on low speed until well blended.
- Spoon the batter into the prepared muffin tin (the cups will be very full) and sprinkle evenly with the nut topping. Bake the muffins until the tops are golden and domed, 25 to 28 minutes. Let the muffins cool in the pan for 5 minutes, then turn them out onto a rack and let cool for at least 10 minutes before serving.
- Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.
- Serving size: 1 muffin
- Calories: 302
- Fat: 15 g
- Saturated fat: 6 g
- Carbohydrates: 38 g
- Sugar: 21 g
- Fiber: 2 g
- Protein: 5 g
- Sodium: 216 mg
- Cholesterol: 52 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.