The last time i made a batch of these muffins they vanished in a day so I’m assuming that means the family liked them!
I’ve taken to baking with wholemeal flour a lot more lately because it’s health benefits outweigh that of the super processed white flour.
Wholemeal flour is rich in vitamins B1, B3, and B5, plus it has riboflavin and folate.
It also has more iron, calcium, protein, and other nutrients than white flour.
Wholemeal flour is a better option for diabetics as well, it obviously has much more fibre which slows down the rise in blood sugar levels caused by carbs. (That’s not saying diabetics can overload of wholemeal baked goods! It’s just a better option for the occasional treat.)
80g butter, room temp
160 g coconut sugar
2 TBSP honey
2 TBSP milk
3 ripe bananas, mashed
240g wholemeal flour
3 tsp baking powder
3 tsp baking powder Optional Extras:
1tsp cinnamon OR
1/2 cup choc chips OR
1/2 chopped walnuts/pecans/hazelnuts OR
1/2 cup sultanas
GUIDE / INSTRUCTIONS
Step 1: Preheat oven to 180 degrees.
With an electric beater, beat butter, honey and coconut sugar until well combined. Add the egg and mashed bananas and beat until mixed through.
Stir in any of your fruit/nuts/chocolate if using.
Step 2: In a bowl whisk together the wholemeal flour, baking soda and cinnamon (if using). Gently fold the flour mix through the wet mix, add the milk half way through folding in the flour.
Step 3: Spoon mix into your muffin pan and bake for approx 20 mins. I always under bake my wholemeal cakes slightly so they dont dry out. I
Step 4: I like to ice my banana muffins with some of the PBCO sugar free icing mixture.
Sprinkle with cinnamon to finish.
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