Banana Honey Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 220.5
- Total Fat: 7.1 g
- Cholesterol: 35.4 mg
- Sodium: 279.5 mg
- Total Carbs: 35.4 g
- Dietary Fiber: 1.1 g
- Protein: 4.0 g
View full nutritional breakdown of Banana Honey Muffins calories by ingredient
Introduction
Adapted from http://www.taste.com.au/recipes/1083/banana+honey+muffins
Original recipe used 1 cup wholemeal SR flour and 1 cup plain SR flour, but nutrition info here uses 2 cups plain SR flour. Original recipe used 1/2 cup dessicated coconut instead of rolled oats - nutrition info here takes the suggestion of the original recipe to make it more diabetes-friendly. Adapted from http://www.taste.com.au/recipes/1083/banan
a+honey+muffins
Original recipe used 1 cup wholemeal SR flour and 1 cup plain SR flour, but nutrition info here uses 2 cups plain SR flour. Original recipe used 1/2 cup dessicated coconut instead of rolled oats - nutrition info here takes the suggestion of the original recipe to make it more diabetes-friendly.
Number of Servings: 12
Ingredients
-
2 cup self-raising flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 cup raw sugar
1/2 cup rolled oats
1 cup mashed banana
1/3 cup honey
1/4 cup extra-light olive oil
2 eggs, lightly whisked
1/3 cup honey yoghurt
1/4 cup shredded coconut, toasted
Directions
Method
Preheat oven to 200°C. Lightly grease a 12-hole, 1/3-cup capacity muffin pan.
Sift flour, baking powder and cinnamon into a bowl. Stir in sugar and desiccated coconut (or rolled oats). Make a well in the centre.
Whisk banana, 1/4 cup honey, oil, egg and yoghurt in a jug. Pour into well. Gently fold until just combined. Three-quarter fill muffin holes with mixture. Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes in pan. Turn onto a wire rack.
Heat remaining honey in microwave on HIGH (100%) for 20 seconds. Brush tops of warm muffins with warm honey. Sprinkle with toasted coconut. Serve warm.
Makes 12 muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user PRINCESS_TWISTY.
Preheat oven to 200°C. Lightly grease a 12-hole, 1/3-cup capacity muffin pan.
Sift flour, baking powder and cinnamon into a bowl. Stir in sugar and desiccated coconut (or rolled oats). Make a well in the centre.
Whisk banana, 1/4 cup honey, oil, egg and yoghurt in a jug. Pour into well. Gently fold until just combined. Three-quarter fill muffin holes with mixture. Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes in pan. Turn onto a wire rack.
Heat remaining honey in microwave on HIGH (100%) for 20 seconds. Brush tops of warm muffins with warm honey. Sprinkle with toasted coconut. Serve warm.
Makes 12 muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user PRINCESS_TWISTY.