Whole Wheat Banana Honey Muffins

1. 1
   prep

   Preheat the oven and prepare the muffin tin.

   1.Preheat oven to 350°F (175°C).

   2.Line a 9-cup muffin tin with paper or silicone liners.

   3.Set the prepared tin aside.
2. 2
   mix · ~2 min

   Mash the bananas and combine the wet ingredients.

   1.Peel the bananas and place them in a large mixing bowl.

   2.Mash thoroughly with a fork until smooth with just a few small lumps remaining.

   3.Add the oil, honey, egg, and vanilla extract to the bowl.

   4.Whisk everything together until smooth and well combined.

   TIPUse very ripe bananas with plenty of brown spots for the sweetest flavor and moistest texture.
3. 3
   mix · ~1 min

   Add the dry ingredients to the wet mixture.

   1.Sprinkle the whole wheat flour, baking soda, cinnamon powder, and salt over the wet mixture.

   2.Gently fold the dry ingredients into the wet using a spatula.

   3.Mix just until no dry streaks of flour remain. The batter will be thick and slightly lumpy.

   TIPDo not overmix the batter. Overmixing develops the gluten in the whole wheat flour and makes the muffins tough.
4. 4
   mix · ~2 min

   Fill the muffin cups with batter.

   1.Divide the batter evenly among the 9 lined muffin cups.

   2.Fill each cup about three-quarters full.
5. 5
   bake · ~18 min

   Bake the muffins until golden and a tester comes out clean.

   1.Place the muffin tin in the preheated oven on the center rack.

   2.Bake for 16 to 18 minutes, or until the tops are golden brown and spring back when lightly pressed.

   3.A toothpick inserted into the center should come out with just a few moist crumbs.
6. 6
   rest · ~5 min

   Cool the muffins in the pan, then transfer to a rack.

   1.Remove the muffin tin from the oven.

   2.Let the muffins cool IN the pan for 5 minutes.

   3.After 5 minutes, transfer each muffin to a wire rack to cool completely.

   TIPCooling in the pan for 5 minutes allows the muffins to set fully before you move them.

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