Banana and Honey Muffins
I love snacking, I love cake. I love to sit down to a coffee and a cake on a rare moment when the children are not demanding my attention. My little boy also loves cake! (I wonder where he get's that from?) These muffins are perfect as they are refined sugar, gluten and dairy free and are very nutritious as they contain ground almonds and brown rice flour instead of white flour and flaxseed which contains 'heart-healthy' fats.
These are great at any time of the day, even for breakfast. They freeze well too.
Really quick and easy to make, have a go :-)
Makes 12
You will need:
3 medium very ripe bananas
3 tablespoons honey
30g ground flaxseed
1 teaspoon of ground cinnamon
120g brown rice flour
100g ground almonds
1 teaspoon of vanilla extract
3 medium eggs
2 teaspoons baking powder
Zest and juice of a lemon
Method:
Pre-heat the oven to 170 degrees centigrade. Line a cup cake tray with cup cake cases.
Mash the bananas in a mixing bowl until smooth. Add the honey, cinnamon, vanilla extract, eggs, baking powder, lemon zest and juice and mix well either by hand or use an electric whisk.
Add the brown rice flour, ground almonds and ground flaxseed and mix well again.
Spoon the mixture evenly between the cupcake cases.
Place the tray in the oven and bake for about 15 minutes until golden brown.
Allow to cool on a rack and enjoy!