Chamomile-Honey Mini Muffins


Chamomile-Honey Mini Muffins

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    These low-fat mini muffins make for a great snack or breakfast on-the-go. Not a fan of the banana and chamomile combination? Simply sub unsweetened apple sauce for the banana.

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    Servings and Ingredients

    Serves 12
    3 Hy-Vee chamomile tea bags
    ½ c. Hy-Vee 2% reduced-fat milk
    ½ c. Hy-Vee honey, plus additional, warmed, for serving
    1 c. plus 2 tbsp. Hy-Vee whole wheat flour
    2 tbsp. Hy-Vee brown sugar, packed
    1 tsp. Hy-Vee baking soda
    1 tsp. Hy-Vee baking powder
    ¼ tsp. Hy-Vee salt
    1 Hy-Vee large egg, lightly beaten
    ¼ c. banana, mashed
    2 tbsp. Hy-Vee canola oil
    Fresh thyme, for garnish

    Things To Grab

    • Hy-Vee nonstick cooking spray
    • Mini muffin pan
    • Medium saucepan
    • Medium bowl
    • Wooden toothpick
    • Wire cooling rack


    1. Preheat oven to 350 degrees. Spray 24 mini muffin cups with nonstick spray; set aside.

    2. Cut strings off tea bags and place bags in a medium saucepan. Add milk and 1/2 cup honey. Bring to boiling; reduce heat. Simmer for 5 minutes. Remove from heat. Cover and let stand for 15 minutes. Remove tea bags; set tea aside.

    3. Combine flour, brown sugar, baking soda, baking powder, and salt in a medium bowl. Make a well in center of flour mixture; set aside. 

    4. Combine milk and honey mixture, egg, banana, and oil; add all at once to flour mixture. Stir until just moistened; batter will still be lumpy.

    5. Spoon batter into prepared muffin cups, filling each half to two-thirds full. Bake for 12 to 15 minutes or until golden brown and a toothpick inserted near center comes out clean. Cool on a wire rack. Dip muffins in to warmed honey and, if desired, garnish with fresh thyme.

    Nutrition facts


    130 Calories per serving
    2 mini muffins

    Amounts Per Serving

    • Total Fat: 3g
    • Cholesterol: 15mg
    • Sodium: 210mg
    • Total Carbohydrates: 25g
    • Protein: 2g

    Daily Values

    Iron 6%
    Calcium 4%
    Vitamin D 0%
    Potassium 2%

    Recipe Source:

    Seasons April 2019