Healthy Banana Muffins Recipe
It may be 2021 but you can bet I’m still over here baking my bananas!
I think I overdid the banana bread, although I’ll never turn one down because it really is just the easiest of bakes isn’t it? However, with my trousers getting a little tighter (I’m not hard on myself, because hello just had a baby), I knew that we couldn’t keep eating one of these a month, or maybe week… who’s even counting?
So I had a scout on the internet and found a few healthy banana muffins, had a play around with the ingredients and came up with this delight.
And the best bit? Once you’ve baked them, pop a few in the freezer so you can whip them out at anytime. The perfect kinda bake if you ask me!
INGREDIENTS
4 Tablespoons Butter
40g Honey
60g Milk
3 Bananas (mashed)
2 Eggs
1 Teaspoon Vanilla Extract
1 Teaspoon Cinnamon
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
190g Plain Flour
METHOD
Pop your oven on to 200C and either butter a muffin tin or line it with baking paper.
Firstly melt your butter (I did this in the microwave), then add in the honey, milk and vanilla extract. Beat your two eggs and add to the mixture, along with your three mashed bananas and stir to bring it all together.
Once these are all mixed in, add the cinnamon, salt and baking powder before sieving in the flour. I personally did this with a kitchen aid on a low setting, however if you’re doing this part by hand, don’t over-mix it!
Pour the mixture in the muffin tin, just below the level line and pop in the oven to bake for roughly 18 minutes (some ovens may take less and some may take more - I normally check these after 15 minutes to get a rough idea). If your knife comes out clean, then your muffins don’t need any longer, but if it’s still slightly wet then pop them back in for another few minutes or so.
Leave to cool in the tray, before removing it to your serving board. Serve with a cup of tea or smoothie in the morning - and enjoy!
