For most parents it was back to school today and that means having to think about lunch boxes again. I still have a couple of days to go before my littlies go back and I am already dreading them! So today’s recipe for sugar free banana muffins will hopefully provide a little inspiration and be something that the kiddies (and you!) will enjoy as a school or afternoon snack.
I tested this recipe out a couple of times and really like the final version. These muffins have a delicious spiced banana flavour and the oaty nut topping gives adds a lovely crunch to the otherwise soft texture. They are free from dairy as well as refined sugar as they are sweetened with bananas and honey. (Not to mention a great way to use up all of those overripe bananas!)
- I find that melting the coconut oil and honey together makes them easier to mix into the dry ingredients.
- Spray the muffins cases lightly with some cooking spray before adding the batter to ensure that they come out perfectly.
- These muffins freeze well, so pop any extras in the freezer for lunch boxes and snacks, even breakfast!
BANANA CHAI MUFFINS
For the topping:
- 40g walnuts, chopped
- 50ml oats
For the muffins:
- 12 large muffin cases
- 200ml nutty wheat flour
- 100ml oats
- 1 tsp cinnamon
- 1 tsp ginger
- ¼ tsp cloves
- ¼ tsp salt
- 2 tsp baking powder
- 400g peeled very ripe bananas
- 60g walnuts, chopped
- 1 tsp vanilla extract
- 2 large eggs
- ¼ cup coconut oil
- ¼ cup raw honey
1.) Preheat your oven to 170ºC. Place the muffin cases in a muffin tray and spray lightly with cooking spray (optional).
2.) For the topping: Mix the walnuts and oats together in a small bowl. Set aside.
3.) For the muffins: Combine the nutty wheat, oats, cinnamon, ginger, cloves, salt and baking powder in a bowl.
4.) Mash the bananas and add these to the bowl. Add the walnuts, vanilla extract and eggs. Place the coconut oil and honey in a small saucepan and warm gently until the coconut oil has melted and the honey is very runny. (You can also do this in the microwave.) Add this mixture to the bowl.
5.) Stir the muffin mixture gently until everything is just combined. Divide the mixture between the 12 muffin cases. Sprinkle the topping mix over the muffins.
6.) Bake the muffins for 25-30 minutes, or until an inserted skewer comes out clean.