So the kids are back to school and “normal” life has resumed. Stuck for healthy, quick breakfast and snack ideas? Try these tasty muffins, great for kids and grown ups! These are a quick and healthy way to use up any old bananas that are “on the turn”. Really easy to make and Tiddly Toddler loves helping me mash the bananas up and lick the spoon ofcourse!
- 4 ripe bananas
- 1/2 cup brown sugar or 1/2 cup pure maple syrup or agave syrup
- 1/2 cup vegetable or coconut oil, preferably organic and cold pressed.
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 1 ½ cups whole wheat or spelt flour
- 1 cup white flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- A large sprinkle of walnuts or pecans and raisins (you may want to leave out the nuts if for Little Ones)
Preheat oven to 180C
Grease or place cups in tin for 12 muffins.
Mash bananas in a bowl.
Add oil (you will need to melt coconut oil first on a very low heat.), sugar or maple syrup/agave, salt, cinnamon and mix.
Add flours, baking powder and baking soda and mix.
Add a sprinkle of walnuts and raisins for extra fibre and yumminess!
Spoon into muffin tins and bake for 20-25 minutes until muffins are done and slightly browned on top. You can also make into banana bread by pouring batter into a greased/lined loaf tin and bake at 180C for around 30-40 mins. Check if cooked through with a skewer.
Scrumptious with a cuppa and can be easily frozen either as muffins or in slices. Oh and they defrost in a couple of hours so great for a healthy “on the go” brekkie or snack that will help to keep hunger pangs at bay. Get the kids involved baking them and enjoy!