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.
 
 
Banana Honey Muffins
Serves 24
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 2 very ripe bananas, can use more if desired
  2. 80g honey, or to taste
  3. 1 teaspoon of vanilla bean paste/essence/extract
  4. 2 eggs
  5. 60g coconut oil
  6. 170g buttermilk or milk
  7. 300g self raising flour
  8. A pinch of baking powder
Instructions
  1. Preheat oven to 180 degrees. Prepare muffin tray.
  2. Place everything into the bowl.
  3. Blitz on speed 5 for 30 seconds.
  4. Pour the batter into muffin tray filling 1/2 - 3/4 the way up.
  5. Bake for 15-20 minutes depending on the size of your muffins.
  6. Remove and after 5 mins pop them out and onto a cake rack to cool.
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