A tried and tested muffin recipe the whole family will love, these freezer-friendly banana and honey muffins can be stored in the freezer to bring out on busy days and eaten warm with butter. YUM!
- 3 very ripe bananas
- 1/3 cup of honey
- 1/4 cup of coconut oil
- 1 large egg
- 1 tsp vanilla extract
- 1 & 1/2 cups of all purpose four (can be substituted for other types of flour such as coconut)
- 1 tsp of baking soda
- 1/4 tsp salt
1. Preheat oven to 185C.
2. In a large bowl, mash the bananas with the honey, coconut oil, egg and vanilla extract. Then add the flour, baking soda and salt.
3. Divide the batter into a muffin tray and bake for 20 minutes or until golden and springy to the touch.
*Recipe provided by the lovely bobo&boo