Honey and Banana Muffins

What do you do with a bunch of bored, starving, children on a wet and miserable Friday afternoon?

Stick a giant piece of paper to the table and instruct them to fill it with drawings while you bake muffins, that’s what you do.

Even my big kids can’t resist the lure of a big sheet of paper and the freedom to just doodle and muck around and draw whatever you want, so all four kids were still busy drawing when I pulled these yummy honey and banana muffins out of the oven.

These delicious little muffins are easy to make and even kinda healthy. They are made with wholemeal (whole grain) and oat flour and they are sweetened with honey and banana with no refined sugars. So my hope was that these would fill up my kids (oats seem to work wonders when it comes to my starving kids) and not hype up my kids.

Don’t be scared by the idea of ‘oat flour’. You don’t have to go out and buy something fancy, you just whiz up some regular or quick cook oats in the food processer. To make 1 cup of oat flour, whiz up 1 1/4 cups of oats until they are finely chopped.

 

Honey and Banana Muffins

Yield: 12-15 muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

These delicious little muffins are easy to make and even kinda healthy. They are made with wholemeal (whole grain) and oat flour and they are sweetened with honey and banana with no refined sugars.

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Ingredients

• 1 cup wholemeal (wholegrain) flour
• 1 cup oat flour (whizz 1 1/14 cups of oats in the food processor)
• 1/2 tbsp baking powder
• 2 tsp cinnamon
• 1 tsp all spice
• 1/4 cup coconut oil or butter - melted and cooled
• 1/2 cup honey
• 2 eggs
• 1 tsp vanilla
• 1 cup of milk
• 2 ripe bananas mashed

Instructions

1. Preheat your oven to 200 Celsius and prepare a muffin tin.
2. In a medium bowl combine the dry ingredients and spices.
3. In another bowl mix together the melted oil, and honey.
4. Add the eggs one at a time and mix well, then add the vanilla.
5. Add the dry ingredients to the wet ingredients a little at a time, add milk as you go and mixing well.
6. Stir through the mashed banana.
7. Fill your muffin tin almost to the top and bake for 15-20 minutes or until the muffins are golden brown on top and a skewer comes out clean.

 
They are so, so, food eaten while they are still warm. Go all out and cut them in half and spread on a little butter! They also freeze well after you’ve baked them so you can warm them up for a quick and easy snack or breakfast.

What do you do with your hungry hoards after school?