the life and times of J T Frey

Honey-Nut Banana Muffins

When bananas become overripe they're perfect for a breakfast muffin. I wanted a muffin with a bit more complex flavor: something that reminded me to a bowl of honey nut O-shaped cereal (you know the one) with banana on it.


  • ½ cup butter
  • ½ cup white sugar
  • ¼ cup brown sugar
  • ¼ cup honey
  • 2 eggs
  • 1 cup unbleached white flour
  • ½ cup whole wheat flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 3 ripe bananas
  • ½ cup chopped sliced almonds, lightly crushed
  • ½ cup sour creme
  1. Preheat oven to 350 °F.
  2. Sift together the flours, baking soda, salt, and almonds.
  3. Mash the bananas and honey. Fold in sour creme.
  4. Creme butter and sugars. Add eggs one at a time.
  5. Add dry ingredients to the wet. Mix just enough to combine.
  6. Stir in the banana mixture.
  7. Distribute batter to a lined muffin tin. Bake for 20 to 25 minutes or until a toothpick inserted in a muffin comes out clean.

Written by Jeff Frey on Monday October 8, 2018
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