I (Sarah), have been refined sugar free for quite some time and so these muffins have become one of my favourite sweet treats. I have adapted an Annabel Karmel recipe that I used to make for the children when they were younger. As these contain honey and salt they would not be recommended for children under 2 years of age. The children still love them and so do I.
You will need:
1 medium egg
1/2 tsp vanilla extract
55 mls honey
1 large, very ripe banana, mashed
Chopped dates (as many as you prefer.)
55 ml sunflower oil
85 g wholemeal flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp ground cinnamon
Pinch of salt
Method:
Wash your hands
Preheat oven to 180c/160c fan/ gas mark 4. Line 2 mini muffin tins with muffin cases.
In a mixing bowl, beat the eggs and honey together until thick, stir in the banana, chopped dates and oil.
Sift the flour, baking powder, bicarbonate of soda, cinnamon and salt. Then add the vanilla extract.
Stir together until just combined.
Spoon into muffin cases (around 2/3 full) and bake 12-14 minutes, until risen, golden and firm to the touch.
Leave to cool before eating.
Store in an airtight box for up to 3 days or freeze (defrost at room temp approx. 1 hour).
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