School is back and for the rest of us grown ups, we have to head back to work and not day dream about holidays and sleep-ins... if you get them.
These simple, healthy muffins can fit perfectly into one of your kids' lunch boxes as an easy snack during the day or a breakfast muffin when you are on the go.
Its easy to make and you can change it up. I have used this recipe as a loaf, cake and muffins. It is entirely up to you.
The baking times for this recipe is for muffins.
Ingredients:
1/4 cup maple syrup (you can use honey or rice malt syrup)
50g unsalted butter, softened
2 large bananas
3 eggs (room temperature)
2 tsp vanilla extract/essence
1 1/2 cups flour (can use spelt flour or gluten free)
1 cup of desiccated coconut
1 1/2 tsp bi-carb soda
1 1/2 tsp ground cinnamon
Optional: I didn't include it in this recipe but sometimes I add 80g of dark chocolate (sugar free) roughly chopped
Method:
Preheat oven to 160 degrees, and prepare your muffin tin with either cup holders, or spray with olive oil
Mix maple syrup, butter, bananas, eggs and vanilla until combined
Add flour, coconut, bi-carb soda, and cinnamon to the wet ingredients and mix until combined
If adding chocolate, this is where you add it to the mix and just gently fold it in.
I use a ice cream scoop to scoop the batter into the muffin tin (or you can pour it all into a prepared loaf tin) I sprinkle on some oats to dress it up or you can put choc chips, walnuts, whatever takes your fancy.
If you are baking muffins, bake them until golden, depending on your oven that can be 15-20 minutes. Just check in at the 15 minute mark.
If you are baking a loaf, bake until the knife comes out clean. Roughly about 30-40 minutes.
Remove from the oven and let it cool completely before transferring to a airtight container.
It can store for 5 days or you can freeze them for up to 3 months if you want them for lunch boxes.
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