Breakfast, Recipes

Seeded Banana Muffins

Don’t you just love the smell of cinnamon? I know we are only in June but Autumn will roll around quicker than you can blink. But for now I am savouring summer and keeping Autumn alive by cooking a batch of my seeded banana muffins. These came about because I was trying to develop a recipe that my 10 month old could eat as a snack. Sometimes it’s hard to find two different meals in the morning or out and about, so making something we can both eat is welcome.

I simply doctored my cinnamon and banana bread recipe and took out the salt and sugar for these muffins, then I just miss out the larger seeds for Evie. These have a subtle sweetness, just enough to curb the sugar craving. But if you wanted a little more, you could brush on honey or chocolate. I’m really happy with the way they turned out and I hope you enjoy them. If you plan on making a batch, they should last for a couple of days in an air tight container.

Seeded Banana Muffins by The Mother Cooker

Ingredients

  • 200g of self raising flour
  • 50g of unsalted butter
  • 1/2 tsp of bicarbonate soda
  • 3 ripe bananas
  • 1 tblsp of vanilla
  • 1 tblsp of cinnamon
  • 125ml of honey
  • 2 eggs
  • 1/2 a cup of mixed seeds

Sugar free seeded banana muffins | The Mother Cooker

Directions

  1. Grab three bowls, pre-heat oven to gas mark 4 and grease a muffin tin.
  2. In bowl one mix flour, bicarb, cinnamon and seeds (keeping a few back to sprinkle on top)
  3. In bowl two mix eggs and butter.
  4. In bowl three mash bananas, add vanilla and honey.
  5. Add banana mixture to egg and butter mixture.
  6. Add flour mixture to that mixture and gently fold it in.
  7. Spoon in to muffin tray, virtually to the top.
  8. Sprinkle on the remaining seeds.
  9. Pop in the oven for 35-45 minutes until lovely and golden.
  10. Leave to cool in muffin tray before removing and leaving to thoroughly cool on a wire rack.

Seeded Banana Muffins | The Mother Cooker

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