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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.
To make them school lunch box friendly, make half without walnuts.
Ingredients
Method
- Preheat oven to 180ºC, fan forced.
- Lightly grease a 12-hole muffin tray or line with paper patty cases.
- In an electric mixer, add bananas, honey, oil, egg and vanilla, mix to combine.
- Sift flour over top of banana mixture.
- Optional – add walnuts and mix until combined.
- Spoon mixture evenly into muffin cases.
- Bake muffins in oven for 12-15 minutes or until golden and cooked through.
- Rest in tray for 5 minutes, before transferring to a wire rack to cool completely.
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Please leave a quick star rating.Don’t forget to order my Lunch Box Recipe Cookbook, for some fabulous recipes for your kid’s school lunches.
7 comments
These look delicious, great way to use up some bananas I have in the fruit bowl, off to make some now.
They are so yummy, Melanie.:) And you are right perfect for using up those over ripe bananas!
I like that you haven’t added extra sugar. only the honey and banana for sweetness.
Thanks Mandy, i think that is enough sweetness. The honey is just the right amount.
Can I use vegetable oil instead of canola? Can find canola anywhere!
absolutely Lisa, hope you enjoy them.
Made up a quick batch of these while my 9 month old was playing and they turned out great! Loved how simple they were, it’s difficult to prepare things to send with my husband to work when I only have 20 minutes to myself at best. Loved that there’s no added sugar as well.