These family friendly muffins are ideal for breakfast or a snack with some fresh fruit. My children also enjoy eating them for afternoon tea. I’m thrilled about this because I know that they’re getting a healthy MS diet snack too.
Bananas are a good source of carbohydrates and are high in potassium and folate. Potassium is needed for the heart, kidneys, and other organs to function normally, and with 1 banana containing 450mg it is a good start towards reaching the recommended target of 4,700mg per day.
The recipe does contain an egg which I feel is fine to have now and then. Obviously be careful if you have an allergic reaction to eggs.
If you want to try different variations on these muffins you can add chopped nuts to the mixture or some dates. You may need to adjust the amount of honey you use then so they don’t become too sweet.
A useful tip when doing any baking is to use non-stick silicone muffin trays as you don’t need to grease them.
Makes 12 muffins
Ready in: 40 min
2 Tbsp honey
1 cup almond milk
2 ripe bananas
1 1/2 cup gluten free flour
2 tsp gluten free baking powder
1/2 cup gluten free rolled oats
1/2 tsp gluten free baking soda
1 tsp cinnamon
Preheat oven to 200C. Prepare muffin trays.
Beat egg and honey together in a bowl. Mash the bananas and add to the egg mixture along with the milk. Mix well.
Sift in the flour, baking soda and baking powder and fold in gently. Add the oats. Ensure that you don’t over mix as they won’t rise nicely.
Spoon the mixture into the muffin trays and sprinkle with the cinnamon. Bake for 20-25 minutes.