Honey Banana Muffins

Excellent! Great taste and very moist especially for a muffin recipe with no added oil. I used chocolate chips instead of raisins but otherwise followed the recipe exactly. Just one tip - don't use muffin liners for this recipe...they stick and take half the muffin with them.

These are really good and moist! I love that they're good for you too. My only alteration was to use cinnamon chips in place of the raisons because those I made them for prefer it that way. Brought them into work this morning and they were gone in less time it took for me to make. Thanks - will use this one again when I have some bananas past their prime!

I just made these and they are tasty tasty!!! I made the recipe the same, minus the raisens... And I put the Muffins into a Jumbo muffin pan, and made 6 large muffins instead of 14 smaller ones. I upped the time to 21 minutes! PERFECT!

Pretty good for a fat free recipe. It does have that odd texture that I always get in an attempt to make muffins fat free, but they still have good flavor. The best fat free I have had.

I have been making these muffins for a long time now and figured it was time to give thanks. I make them as recipe states and they are perfect everytime. My family loves these muffins and asks for them often. Thanks for posting it!

This is a great healthy muffin for the family, moist and lightly sweet. I used agave nectar instead of honey, omitted raisins (because I didn't have any) also added 1 tsp of cinnamon and 1-2 tsp of vanilla to enhance the flavor. Once they cool down, they pair well with your morning coffee!

I thought these were wonderful. I made three different kinds of muffins this morning in my new double oven and these were my favorite. I probably should have mashed the banana a little bit more, but it is a nice surprise biting in to a little chunk of banana. Other than that I followed the recipe exact, using resh grated nutmeg.

These are really easy scrumptious muffins! I had to cook them 6 minutes longer than required but I filled the cups a little too full. I didn't use all of the nutmeg, but rather half nutmeg/half cinnamon and it was delicious. This is our ONLY banana muffin recipe now. I threw the other TWO out. Thanks!!

These taste just as good as muffins with butter or oil. I didn't have nutmeg so I used cinnamon instead. Also, I added about a tsp of butter extract. Not sure if it made a difference or not. These are super moist and I can't stop eating them! I wasn't looking for a healthy recipe necissarily, but what a bonus that they are good for you!

Yum! I made this with my kids in mind---something without a ton of sugar. Out of the oven you'd never know they were low fat or healthy! I did use half the nutmeg and the other 1/4 tsp. I used cinnamon like other reviewers did. I think I was over a tad on the mashed banana too. I also snuck in some mini semi-sweet chocolate chips for appeal ;). Delish!!

These are fantastic! Very healthy and does well with substitutions for an even more healthy recipe.

This was a great recipe! I had to make some changes (grudgingly) as I live in South Korea and some things are hard to find. I wanted to share my modifications for those in a similar situation. I cannot find whole wheat flour anywhere, so I had to use 1.5 cups all-purpose flour. Nutmeg is also impossible to find, so I substituted cinnamon. Surprisingly, no applesauce either, so I substituted oil. Unfortunately, my substitutions made the recipe much less healthy, but the best part of this muffin recipe was that I was able to make them in my convection toaster oven (ovens are also difficult to find) without changing the temp or time (although I did put foil on the top rack to avoid burning before done)! I wish I could have followed the recipe exactly, but I found it an excellent recipe when modifications had to be made. Thanks!

I did not care for this recipe. I have to say, when I first pulled them out of the oven they were brown and pretty and I thought they looked delicious. Man was I wrong! I think it was the ground nutmeg and the whole wheat flour that made this recipe horrible. Maybe if you use white flour and some cinnamon instead of the ground nutmeg these muffins might be edible. As for me, I don't think I will attempt this again.

I make these often! Now I play around a little with adding oatmeal and mini chips. Usually we only have whole wheat flour and the lack of all-purpose flour doesn't make a noticeable difference.

This muffin had an odd flavor. I really like nutmeg but if I do this again I will substitute some of the nutmeg for cinnamon. This had a very healthy muffin taste which I usually prefer but this time it was a little too prevalent. I tasted the batter before I baked (I know that is gross but it has saved my butt so often that I keep doing it) and added an oatmeal streusel before baking. After it came out I was really happy that I did that. We don't keep the raisins in the house so I subbed craisins. Don't leave out the dried fruit. It was my favorite part of the muffin. UPDATE: I changed this from 3 stars to 4 because these were way better the next day. The family liked them a lot.

Tasted better the 2nd day but was lacking something..needed a little more ummph? Maybe sugar, choc chips, more honey?

These muffins were amazing amd very moist. I did alter the recipe a little, I incresed the Peanut Butter to 3/4 cup and added an extra 2 tbsp. of brown sugar. Bake at 350 for 20-25 minutes. It's a keeper.

FANTASTIC.... I didn't have any unsweetened applesauce, so I used the regular kind and cut back the honey by 2 TBSP. I also used half nutmeg and half cinnamon and added 1/2 cup dark chocolate chips. You will love these muffins!

This is a good recipe. The muffins turn out moist and tasty. I didn't make any changes. The nutmeg complements the flavor of the honey nicely. Good for something different, but I wouldn't make my muffins this way every time.

These are borderline.. you know, kind of edible? I used all whole wheat and substituted oil for applesauce but these just aren't that great. Oh well. :) At least I only made 12!

These are a great lower-fat muffin. They definitely have that low-fat texture (you know the one I mean... A little spongy), but they are great tasting and well worth the compromise for fewer calories and less fat!

holey moley!!! SOOOO terrific! never, never would've thought these to be so fabulous. okay, so i was out of nutmeg and did the cinnamon and mini chocolate chip thing, but WOW! thank you! my truly new favorite fav!!!

great flavor and very moist.

I made these exactly according to the recipe, and they turned out quite lovely considering they have no oil or processed sugar. Easy, quick, and delicious hot!

The flavor of this muffin is good, but the texture is very dense, heavy and borderline dry. That's not surprising since the recipe has zero oil/butter etc. To me, this recipe isn't good enough to make again - unless I substitute some of the applesauce with oil or butter. Also, the muffins stick to the paper (again since there is no grease in the recipe) - about 1/4 of the muffin stays with the paper liner. I would think that it would wreak havoc on an unlined muffin pan - unless the pan is very well greased. Won't be adding this to my rotation of muffin recipes.

I followed this recipe exact, only sprinkling a little cinnamon-sugar mixture over the top before baking. 350* for 15 minutes and they were perfect. These smelled wonderful during baking, though they did come out a little dry. I have no idea why. I only got eleven medium sized muffins out of this, not fourteen.

Excellent recipe! I'd love to see it in a 100% whole wheat version :)

Really very nice and versatile muffins. Some people mentioned the slightly strange "no oil" texture, but I didn't notice. Neither did my husband, and he'd never had a "healthy" muffin before. You should definitely try this! I added walnuts, and next time I make it I think I'll try some chopped apples!

Awesome recipe! I also added cinnamon. I didn't have enough honey so I used 1 Tbsp honey and 3 Tbsp of brown sugar! I also added in some oats with the all-purpose because I didn't have any w/w flour. Turned out great!! Probably one of the best muffins I've made!

I intended to make these exactly as the recipe, but I only had one egg and only whole wheat flour. The missing egg made them slightly more dense, which was actually really good. This is a great fat free recipe that I highly recommend to anyone looking for a healthy and not-too-sweet muffin. I'm also going to try the chocolate chip variation too.

these are REALLY good!! Next time I will add a bit more netmeg!!

This was a great recipe! I always make my banana bread with whole wheat flour and it's dry. With this recipe it was moist and delicious. I didn't use honey but instead agave nector. I was out of honey, but the agave worked really well!

Pretty good base recipe for healthy muffins. My husband didn't think my first batch was sweet enough so I added a couple tablespoons of brown sugar and that did the trick.

Love these! I actually use chunky applesauce for another texture. Even my husband, who's usually very picky about what "healthy" food he'll eat, loves these!

okay i think the nicest way to put this.. is that they were disgusting, yes, i still ate them but i choked through them. the texture is heavy dry and you cant have more than two bites without some kind of liquid following.. in my personal opinion they tasted more like an unsuccessful attempt to make cake. wont be making these again..

I made these muffins as is and they are very good. I got exactly 14 muffins. They taste good the next day too. Thank you!

Instead of making the 14 muffins that the recipe stated, I made 12 slightly bigger ones using up all the batter. I also used chocolate chips instead of the raisins since I didn't have any raisins at the time, but will definately make them again trying the raisins too. These were so delicious and very moist(especially right out of the oven) and very filling!!! My 2 yr old and 4 yr old loved them too !!!! I have tried a few of the other banana muffin recipes at this site, and this is my favorite one so far.

I absolutely loved the flavor of these muffins. The honey nutmeg combo is great. I felt it was missing one thing...Some chopped walnuts would have made a world of difference. It really would have improved the texture (which is different than a typical muffin). Had no problems with muffins sticking. Mixed equal parts flour, oil, and shortening to lightly grease the tins. They popped right out, but probably didn't help with the calories. Also they were extremely moist.

Not the best, but not the worst either...kind of dry, not the kind Mom used to make..:(

I skipped the raisins and made these in a jumbo muffin pan. The flavour is really delicate and delicious.

These turned out very well for me, but I was concerned about how the texture would be so I made two modifications, I creamed 1/3 c peanut butter with the eggs and I used white cake flour for the all purpose flour. Texture and flavor is good and the muffins rose up nicely.

My daughter and I love these muffins. I usually use regular raisins, since that is what I seem to have on hand. Moist, delicious and so nutritious!

I didn't have applesauce on hand so I added a little vegetable oil instead. Pretty good muffins and reasonably healthful (would have been more so if I had had the applesauce on hand!). I will do this recipe again.

These are awesome! I love the idea of substituting sugar with honey and it actually gives it a moist texture. The only adjustment that i made on this recipe was that i didn't have any nutmeg so i used pumpkin pie spice instead. These didn't stay around the house for long! I will fix these again in the future. Thanks!

Absolutely delicious! These muffins are wonderful. I added half a cup of chopped walnuts as well just to make them a bit heartier and they're great. The muffins are very moist and have excellent flavor. I only have one muffin left after my family got at them!

These muffins are moist and delicious. I made them exactly as the recipe stated and I will be making them again and again. Easy and yummy!!

These were quite good. I used 1/2 cup chopped walnuts instead of raisins and really enjoyed the texture it created. I used 1 tsp. cinnamon instead of the nutmeg. Also, I did not have any applesauce but I did have apples, so I made the applesauce myself. I personally did not care for the chewy texture of the muffins, but everyone else liked them. Perhaps next time I will keep an eye on how much I mix them.

Great as is, except I used craisins. I make these for my 7 year old and 2 year old kids and they love them. We are used to healthy foods though. Very moist when fresh and hot. They taste great when heated up for a good quick breakfast. I made a double batch this time because last time we all wanted to eat them for breakfast, lunch and dinner! We don't buy alot of sweet junk foods so these make a very good alt snack food between meals. Thanks!

Pretty good low fat muffin recipe. I made mine without raisins and used cinnamon instead.

I didn't like this muffin at all. The texture was weird, they stuck to the muffin cups, and the nutmeg gave it a strange taste. Unfortunately I had made them for breakfast for weekend company. Everybody was polite, but at the end, all of the blueberry muffins were gone and most of the honey banana were left. I won't make them again.

I made these for breakfast this morning and they were delicious. I loved that they were just sweetened with honey. The only thing I did differently was use all wheat flour and walnuts instead of raisens. After they came out of the oven we put butter on them yuuummmm!!!

Muffins were really good. Used all Whole Wheat PASTRY flour, 1 tea. cinnamon instead of the nutmeg, 1/2 cup chopped walnuts and 1/2 c. chocolate chips instead of the raisins. Baked in regular size muffin pan, 21 min. made 8.

These are so good and so healthy. My three year old asks to eat them all day long! And I don't have a problem saying yes! Wonderful low fat recipe.

Made these exactly as written. Fluffy, moist, and so good! Will definitely be making these again!

These are delicious! I used homemade applesauce and all whole-wheat flour and they are superb. I'll be making them again for sure. I always have leftover bananas.

These are delicious! My kids raved over them. As others suggested, I used half cinnamon and half nutmeg, and I also eliminated the raisins since we don't prefer them in muffins. The texture was moist, and the flavor was wonderful! These are great breakfast or anytime muffins!

Very good muffins, very moist and not too sweet. I used walnuts instead of raisons and added 1/4 teaspoon of cinnamon they were great and very easy to make.

These are great! I was looking for some way to use up a couple of overripe bananas, and this recipe was perfect. Modifications- I used a mixture of whole wheat and whole wheat pastry flour, and eliminated the white flour. I used cinnamon applesauce because that's what I have. And I didn't have quite enough banana, so I added some carrot puree- which turned out great. I was concerned about the low amount of spice, but these turned out flavorful enough. If I didn't have cinnamon applesauce, though, I'd have probably wanted more spices. When warm, I didn't even feel the need to butter the muffins, which is pretty good for a fat free muffin! We'll see how they do when they cool down.

I was looking for a yummy healthy muffin and I am glad that I found this recipe. The honey and banana taste delicious together, plus we love raisins so for me and my family these were great! I did not put them in muffin liners because I am sure that the muffins would just stick to the paper, its best just to spray the pan with cooking spray :) I will be making these again, maybe next time I will sneak some flax seeds in them.

I was feeling experimental, so I melted down some organic (unsweetened) chocolate in a pan, added a small amount of oil (very small) and some milk and a small amount of water and cooked it into a syrup. Then, I added agave nectar to sweeten, and a very small amount of brown sugar. I added this to my muffin mix, and I have to say I like the complete chocolate banana muffin, it's a good combo. I say COMPLETE, because I've had chocolate chip banana muffins, which are good, but this is a nice change. Plus, there is very little sugar (none at all if you take away the small amount of brown sugar I added to my chocolate)!

Very tasty low calorie muffin!

These muffins are pretty good for fat free. I used all-purpose flour only, 2 mashed bananas - didn't measure, cinnamon instead of nutmeg and I omitted the raisins (although I added some chocolate chips in half of the batch).

Excellent-- the whole wheat floue couldn't be detected at all. Definitely make without papers. I used chocolate chips instead of raisins-- just what I had on hand.

My hubby loves it. It's quite addictive n I agree that this is a healthy snack n I will bake it more often.