Banana, Honey and Cinnamon Muffins

Finished muffins

 I made up this recipe from an amalgamation of several others I’d seen online; I wanted to make something that I could take for lunches at my new job – so it had to be filling and sustaining, hence the wholemeal flour and oats! I also wanted to use some of the delicious thyme flavoured honey my Mum and Dad brought me back from their recent trip to Cyprus.

This recipe makes 6 large muffins, approx. 180 calories each, and they’ll keep in an airtight box all week for your lunchbox! It’s easily doubled if you want to make a batch for afternoon tea.

Dry Ingredients

Banana, Honey and Cinnamon Muffins

Makes 6 large muffins, or 10/12 normal size buns as I've done here.

Ingredients:

100g wholemeal/wholegrain flour

50g oats

50g brown sugar
large handful of crushed branflakes (optional)

0.5tsp baking powder

Wet Ingredients

0.25tsp bicarbonate of soda

1tsp cinnamon

1 banana, thoroughly mashed

1tbsp honey

3tbsp vegetable or sunflower oil

1tsp vanilla essence

100-200ml milk (enough to make a loose, pourable batter)

180oC fan oven/190oC others

Pourable Batter with Milk

Method:

1. Mix the dry ingredients in a bowl

2. Mix the wet ingredients in a separate bowl, apart from the milk

3. Combine the two mixtures, beat into a batter and add enough milk to make a loose, pourable batter

4. Divide between 6 muffin cases (or more if you're making them smaller) in a bun tray

5. Bake in the middle of a preheated oven for 15/20 minutes for large muffins, 10/15 minutes for small muffins, or until a knife comes out of the centre of a muffin clean
6. Cool on a wire rack, store in an airtight container until you need them

Ready for the oven!

Like I said, these will keep for up to a week in an airtight container, if they get a little dry 30 seconds in the microwave just before eating will freshen it up! They’d make a great pudding with some custard too!

Happy Baking!

The Baking Ginger xx

Finished muffins