Banana, Honey & Cinnamon Muffins

Banana and Cinnamon Muffins.jpg

These banana cinnamon muffins are an easy healthy snack for toddlers and children. They’re a simple muffin recipe for kids to make on their own, and can be made ahead of time and frozen.

If you’re a parent after a healthy and easy toddler snack, then I suggest giving these banana muffins a go - maybe even get the kids involved too!

banana honey & cinnamon muffins.jpg

Life is a juggle. Between working part-time at the bank, studying part-time, and mothering full-time, its rare that I find any spare time to myself these days (hello mum-life!). I love to keep (reasonably) fit as well, so I often go for walks or do pilates in my free time, and then of course there are other hobbies I enjoy doing, such as blogging, sewing, coffee dates with friends, going for walks, reading, the list goes on. I would love to have the luxury of having all the time to pursue my interests, but at the moment its a matter of juggling what I enjoy doing in the limited free time I have.

I’ve found a little trick though, that seems to work for now, and that is involving Indi - now 2 and a half - in what I am doing as much as possible (and without creating more work and stress than is necessary!). She loves baking (no surprises there!) and watching me cook. I love this as we talk about the ingredients and the process, and it keeps her busy and out of mischief. Because of this, lately when I do bake, I usually keep to something simple, and I try to make it as nutritious as possible.

These banana cinnamon muffins are just that. A super easy, healthy recipe, with no refined sugar. What’s more, they freeze really well and Indi loves them!

¼ cup all-purpose flour ¼ cup sugar 2 tbsp unsweetened cocoa 3 tbsp milk 3 tbsp vegetable oil ¼ tsp vanilla extract.jpg

Banana, Honey & Cinnamon Muffins

1 1/2 cups self-raising flour

1 cup wholemeal plain flour

2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1 egg

1/2 cup vegetable oil

1 tsp vanilla extract

3/4 cup buttermilk

3 large overripe bananas, mashed

3 tablespoons honey

2 tablespoons apricot jam (optional)

1. Preheat oven to 180˚C. Line a muffin pan with paper cases.

2. Sift flours, baking powder, cinnamon and salt together in a bowl. Set aside.

3. In a separate bowl, combine egg, oil, vanilla, buttermilk, mashed banana and honey. Whisk until well combined.

4. Make a well at the centre of the dry ingredients. Add egg mixture and fold until just combined. Place muffins in preheated oven and baked for 20-25 minutes, or until a skewer comes out clean when inserted. Remove from oven and allow to cool in pans for 5 minutes before turning to a wire rack to cool completely. Store in an airtight container when cooled, or place in zip-lock freezer bags and freeze for future use. (I like to warm them slightly in the microwave to thaw them, then spread them with butter to serve - delish!)

**Optional: Melt apricot jam in a small bowl until runny (about 10-20 seconds). Use a pastry brush to lightly glaze warm muffins once they have been removed from oven.

Muffins are a great little snack for kids! What are your favourite flavour combinations? I would love to hear any comments below! Much love x