Banana Muffins

I may have gone slightly overboard in my excitement to see bananas for $1.50/kg at the markets the other day … I came home with 30 of them!!!! Eek … too many even for us, and we eat about 8 a day in this house!

So banana inspired baking it is!

These muffins are super easy to make, they are moist and sweet, lightly sweetened with honey, they freeze well for lunchboxes, and best of all – my little people love them!

See below the recipe for a Coeliac friendly option and a nutritionally boosted version too.

  • 300g flour (I use like a rye/oat combination or half wholemeal and half white spelt)
  • 2tbsp chia seeds (black are great, but white hides better!)
  • 2.5 tsp GF baking powder
  • 4 tbsp honey/maple syrup
  • 4 tbsp melted Nuttelex/Vegan butter/tasteless coconut oil
  • 1 large, very ripe bananas
  • 10 tbsp milk of choice (I love unsweetened vanilla almond)
  • 1 tsp vanilla bean paste
  • Optional extras – 50g choc chip of choice and 1 cup frozen blueberries.

In a large bowl, mix together the flour, baking powder and chia seeds (Speed 4, 8 seconds) then set aside.

In the bowl of your blender/processor/bullet/thermal cooker, place together the oil, honey, milk, vanilla and banana. Blend/process until well combined and smooth (Speed 5, 10 seconds).

Pour the wet mix into the dry mix  and fold together until just combined. Don’t overmix. (Speed 4, 6 seconds, scrape down and repeat).

I often do a double batch and split the mix into 2 bowls – fold the berries through one and the choc chips through the other. (if you’re not going to add in any extras, a tsp of ground cinnamon gives a bit of a boost).

Spoon into lined muffin pans and place in to a preheated moderate oven for about 20 mins, or until well risen, golden brown and they spring back to a light touch.

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All to cool before freezing.

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Makes 12-14

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Enjoy 🙂

For a Coeliac friendly option, replace the glutinous flours with 1.5 cups gluten free flour plus 2 heaped tbsp almond meal/seed meal.

To boost the nutritional content of these muffins, I often replace 1/2 a cup of flour with 1/2 a cup of my ‘Real Protein Powder‘.

4 thoughts on “Banana Muffins

  1. Thanks Karen – I freeze them all the time … but I already had frozen a heap from last time I went nuts so I baked instead 😉

  2. Reblogged this on Itchin' Kitchen and commented:

    These are such a favourite in our home – today we have 7 kids after school who need to be fed, do homework and get out again, dressed and ready for 4 jujitsu classes in under an hour. Simple and filling is required!!

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