If you want a deliciously sweet muffin recipe to make, my banana & honey muffins are one of the best. The honey provides you with a real sweet treat, perfect for your kid’s lunch boxes. The muffins are also freezer friendly, so you can stock up for the week.

I always buy bananas in our weekly grocery shop, and while some weeks they are eaten up quickly, others they aren’t.  Usually, I leave them as long as possible in the fruit bowl and then I freeze them for future baking.

I got up early recently and popped a few bananas in the microwave for 1 1/2 minutes to defrost and then made this recipe, all baked within 20 minutes.

I spooned 6 patty cases with the mixture and then added some walnuts to the remainder of the mix.  I did it this way as the kids can’t have nuts at school, so I have a few school lunchboxes and the others for home.

Banana Honey Muffins

Serves: 12

Prep Time	Cook Time	Total Time
5 mins	15 mins	20 mins

Ingredients

• 3 overripe bananas, mashed
• 1/3 cup honey
• 1/3 cup vegetable oil
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups self raising flour
• 1/2 cup walnuts, chopped (optional)

Instructions

1. Preheat oven to 180ºC, fan forced.
2. Lightly grease a 12-hole muffin tray or line with paper patty cases.
3. In an electric mixer, add bananas, honey, oil, egg and vanilla, mix to combine.
4. Sift flour over top of banana mixture.
5. Optional – add walnuts and mix until combined.
6. Spoon mixture evenly into muffin cases.
7. Bake muffins in oven for 12-15 minutes or until golden and cooked through.
8. Rest in tray for 5 minutes, before transferring to a wire rack to cool completely.

By Kat – The Organised Housewife

Don’t forget to order my Lunch Box Recipe Cookbook, for some fabulous recipes for your kid’s school lunches.

WHAT’S YOUR FAVOURITE MUFFIN RECIPE?

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