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