In an effort to shift the rest of my ‘baby weight’, I have been looking for food and recipes that are ‘clean’. By this, it’s things that are natural (free from sweeteners / artificial things) and that are low in artificial sugar. I find meals are pretty easy to do following this rule (something like chicken breast, brown rice and veg is perfect) but it’s snacks that I struggle to find. Yes, I can just eat fruit or veg sticks but sometimes you just need something that bit sweeter.
Hence, this honey and banana muffin recipe was born. It’s perfect for an on-the-go breakfast or to just have in your bag or as a dessert. My toddler loves them too so smiles all round.
What you will need: (for 12 muffins)
– 300g wholemeal flour
– 1 tsp gluten free baking powder
– 1/2 tsp bicarbonate of soda
– 1 egg
– 2 egg whites
– 200ml almond milk
– 100g natural yoghurt
– 50ml vegetable or sunflower oil
– 2 tbsp honey
– 1 tsp vanilla extract
– 4 ripe bananas
– Handful of oats (optional)
What to do:
1. Preheat the oven to 200c / 400f / gas mark 6 and line a muffin tray with paper cases.
2. Put all of the ingredients, except the bananas, into a bowl. Stir and combine well.
3. Roughly mash three of your bananas and stir them into the mixture.
4. Spoon or pour the mixture into the muffin cases.
5. Slice the remaining banana into 12 pieces and place a piece on top of each muffin. Sprinkle some oats on top of each muffin, if using.
6. Place in the heated oven and cook for about 20 minutes.
7. Cool and enjoy!