These are a tweak on my Banana Honey Muffins that I posted last week. These came about as I wanted to make my monthly batch of muffins but didn’t have enough butter for the final batch. Coconut oil to the rescue! You can of course use butter or a different type of oil if you don’t like the taste of coconut oil. Also, whilst talking about it, because it has oil in the batter, the wrapper may be a little bit more oilier than normal (if using one). Just worth mentioning. I prefer to use silicone forms and they work a treat.
I make a big batch and pop them into the freezer for school lunchboxes or afternoon tea. These thaw well. Serve warm with a little vanilla ice cream for a yummy dessert.
This makes 24 small child size muffins. You can make larger ones if desired.
- 2 very ripe bananas, can use more if desired
- 80g honey, or to taste
- 1 teaspoon of vanilla bean paste/essence/extract
- 2 eggs
- 60g coconut oil or butter
- 170g buttermilk or milk
- 300g self raising flour
- A pinch of baking powder
- 60g choc chips, or more to taste
- Preheat oven to 180 degrees. Prepare muffin tray.
- Place everything into the bowl.
- Blitz on speed 5 for 30 seconds.
- Pour the batter into muffin tray filling 1/2 - 3/4 the way up.
- Bake for 15-20 minutes depending on the size of your muffins.
- Remove and after 5 mins pop them out and onto a cake rack to cool.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/