Healthy banana muffins recipe

We’re a little obsessed with these healthy banana muffins at the moment because they are simple to make. Made with wholemeal flour these honey-sweetened healthy banana muffins are so fluffy and moist. It’s easy to forget they’re healthy muffins. They use basic ingredients and only one mixing bowl! Looking for a recipe to go with these banana muffins then check out our blueberry and lemon muffins or our healthy savoury muffin recipe.

Making your banana muffins with fiber-rich wholemeal flour, honey and coconut oil means they are relatively guilt-free.

These healthy banana muffins are the perfect treat for when you feel like something sweet. If you are trying to watch your treat intake, then it is so much better to bake muffins yourself, as you can choose exactly what you put in them! Meaning you can go easy on the refined sugars or leave it out completely if you like. These are perfect brunch snack on the weekend or for bringing to work for morning tea.

Making healthier snack choices, like these healthy banana and oat muffins is a great way to decrease your daily sugar intake. Feel free to add mix-ins of your choice, like or toasted nuts or raisins to put your own spin on the recipe.

The recipe calls overripe bananas and basic cupboard ingredients. Mixing them together in one bowl makes this the perfect snack recipe for busy people.

When cooked to perfection these wholemeal, honey-sweetened, healthy banana muffins are delicious.

Recipe adapted from Cookie and Kate.

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Homemade healthy banana muffins – Recipe Instructions

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Healthy banana muffins recipe
 
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Made with wholemeal flour these honey-sweetened healthy banana muffins are so fluffy and moist. It’s easy to forget they're healthy muffins.
Author:
Recipe type: Brunch
Cuisine: American
Serves: 12
Ingredients
  • ⅓ cup coconut oil, melted
  • ⅓ cup honey
  • 2 eggs
  • 1 cup mashed banana, approx. 3
  • ¼ cup milk
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 1 ¾ cup wholemeal flour
  • ⅓ cup rolled oats, plus extra for sprinkling on top
Instructions
  1. Preheat oven to 165 degrees Celsius (325 degrees Fahrenheit). Grease the cups of your muffin tin with butter or non-stick cooking spray.
  2. In a large bowl, beat the coconut oil and honey together with a whisk. Add eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt, and cinnamon.
  3. Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now.
  4. Divide the batter evenly among the 12 muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon).
  5. Bake muffins for 23 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
  6. Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. Enjoy!

 

Vegetarian rice paper rolls

These Vietnamese vegetarian rice paper rolls are full of fresh flavours and taste amazing. Making them at home is so easy and you can tailor them to your audience by adjusting the fillings. If you want to leave a couple of ingredients out for fussy tastebuds it’s no issue with rice paper rolls.

Rice paper rolls are extremely versatile and whilst this recipe is for vegetarian rice paper rolls they be made with whatever fresh ingredients you have on hand. Other variations, which Brooke has made in the past, include chicken rice paper rolls and prawn rice paper rolls.

Rice paper rolls are easy to prepare once you have mastered the tuck and roll technique to wrap them ready to eat. There is a bit of pre-prep to get all your ingredients slice ready for the production line, but once that is done it’s just a matter of rolling these tasty little pastels ready to go. The trick to the best tasting rice paper rolls is to serve immediately after preparation, as the rice paper can dry out if left too long, and cause them to stick to one another.

Not only are these vegetarian rice paper rolls healthy, they’re also incredibly varied in taste and texture! The filling consist of creamy avocado, crunchy carrots and cucumbers, silky vermicelli noodles, spicy Sriracha tofu, fresh spring onion, chives, mint and coriander tossed in for that classic Vietnamese flavour (add fresh chilli for good measure if your that way inclined also!). Top it all off by serving with a combo of hoisin sauce and satay sauce and you have an incredibly easy-to-make, fresh, vegetarian recipe which is absolutely delicious.

These light rice paper rolls are packed with goodness so if you’re looking to whip up a quick, inexpensive and yummy meal for yourself, friends, and family these are definitely the way to go.

Vegetarian rice paper rolls ingredientsTofu vegetarian rice paper rollsFried tofu vegetarian rice paper rollsSriracha tofu vegetarian rice paper rollsVietnamese Vegetarian rice paper rollsVegan rice paper rollsVietnamese vegetarian rice paper rolls

Tofu vegetarian rice paper rolls – Recipe Instructions

Vegetarian rice paper rolls
 
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Vegetarian rice paper rolls consist of creamy avocado, crunchy carrots and cucumbers, silky vermicelli noodles, spicy Sriracha tofu, fresh spring onion, chives and mint and coriander tossed in for that classic Vietnamese flavour.
Author:
Recipe type: Vegetarian
Cuisine: Vienamese
Serves: 24
Ingredients
  • 2 carrots, peeled and cut into matchsticks
  • 1 large avocado, cut into slices
  • Spring onions, cleaned and cut into matchsticks
  • Fresh herbs (chives, coriander or mint)
  • 1 ounce cooked rice noodles/rice vermicelli (optional)
  • Rice paper wrappers
  • Fried tofu, sliced
  • 1 tbsp Sriracha sauce
  • 1 tbsp brown sugar
  • 1 tbsp soy sauce
  • 2 tbsp rice flour
  • Vegetable oil
Instructions
  1. Combine Sriracha sauce, soy sauce and brown sugar in a small bowl. Set aside.
  2. Preheat a large fry pan over medium heat. Toss tofu in 2 Tbsp rice flour and cook in vegetable oil, cooking until golden brown. Turn the heat down and add Sriracha sauce mixture to the pan coating the tofu in the sauce. Cook for a couple of minutes until the sauce is sticky and covering all the tofu. Remove and set aside.
  3. Cook the dried vermicelli noodles to packet instructions. Drain and cool.
  4. Once your vegetables are prepped and you’re ready to assemble the rolls, fill a shallow dish with warm water.
  5. Dip one rice paper wrapper into the water for thirty seconds, remove and place on a clean flat surface.
  6. Place a couple of tofu pieces along a third of the wrapper. Top with noodles, and a couple of slices of cucumber, carrot, spring onion, avocado and a few herbs. Fold in the sides of rice paper. Then roll from the bottom up, tucking into a tight spring roll shape. (Most rice paper packaging will have directions).
  7. Repeat with the remaining rice paper wrappers and filling.
  8. Serve the spring rolls whole, or sliced in half with a nice dipping sauce.

 

Apple and sultana hot cross buns

Hot cross buns are a must at Easter time.  Traditionally we eat these tasty spiced buns on Good Friday, however, each year they are available to buy in the shops earlier and earlier (the supermarket chains roll them out straight after Christmas is over).  Apple and sultana hot cross buns provide a new twist on an old favourite.

Traditional hot cross buns are usually made with currants or raisins and flavoured with mixed spice.  To make our recipe we used granny smith apples and sultanas to add a new twist on the classic recipe.  I like my hot cross buns spicy so Brooke added an extra tablespoon to this recipe.

Baking these treats the delicious smell of mixed spice filled the apartment.  After making the dough, letting it rise, kneading it again, and dividing it into your buns.  You need to let to dough rise once more in the baking dish before adding the traditional flour paste lines as crosses on the dough.  After all this, bake your buns in a moderate oven for around 30 minutes or until cooked through.

To give the buns a nice glossy finish you need to make a simple glaze.  Heat a few tablespoons of apricot jam in a bowl in the microwave for a few seconds until runny and then brush over the hot cross buns with a pastry brush.

These apple and sultana hot cross buns are a delicious treat, perfect for breakfast or a snack with a cup of tea.

If your looking for another twist on the traditional hot cross bun then try our cranberry and apricot hot cross buns.

Apple and sultana hot cross bunsApple and sultana hot cross bunsApple and sultana hot cross bunsApple and sultana hot cross buns recipeApple and sultana hot cross bunsApple and sultana hot cross buns

Apple and sultana hot cross buns – recipe instructions

Apple and sultana hot cross buns
 
Check out this recipe for rustic hot cross buns made with mixed spice, apple and sultanas.
Author:
Recipe type: Baking
Cuisine: British
Serves: 12
Ingredients
Buns
  • 4 Cups Plain Flour
  • 14 g Dried Yeast
  • ¼ Cup Caster Sugar
  • 3 Tsp Mixed Spice
  • Pinch of Salt
  • ¾ Cup sultanas
  • ¾ Cup granny smith apple, diced
  • 40 g Butter
  • 300ml Milk
  • 2 eggs, lightly beaten
Flour paste
  • ½ Cup Plain Flour
  • 4 to 5 Tbsp water
Glaze
  • 1 Tsbp Water
  • 2 Tbsp apricot jam
Instructions
  1. Combine flour, yeast, sugar, mixed spice, salt and apple and sultanas in a large bowl.
  2. Melt butter in a small saucepan over medium heat. Add milk. Heat for until lukewarm.
  3. Add warm milk mixture and eggs to fruit mixture. Using a flat-bladed knife, simply cut the knife through the dough until it almost comes together. Using clean hands to finish mixing to form a soft dough.
  4. Turn dough out onto a floured surface. Knead for 10 minutes, or until dough is smooth.
  5. Place into a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 to 1½ hours, or until dough doubles in size.
  6. Line a large baking tray with non-stick baking paper.
  7. Punch dough down to its original size. Knead on a lightly floured surface until smooth.
  8. Divide into 12 even portions. Shape each portion into a ball. Place balls onto lined tray, about 1cm apart. Cover with plastic wrap. Set aside in a warm place for 30 minutes, or until buns double in size.
  9. Preheat oven to 190°C.
  10. Make flour paste: Mix flour and water together in a small bowl until smooth, adding a little more water if paste is too thick.
  11. Spoon into a small snap-lock bag. Snip off 1 corner of bag. Pipe flour paste over tops of buns to form crosses.
  12. Bake for 25 to 30 minutes, or until buns are cooked through.
  13. Make glaze: Heat a few tablespoons of apricot jam in a bowl in the microwave for a few seconds until runny and then brush over the hot cross buns with a pastry brush.
  14. Serve warm or at room temperature.

 

Florentine biscuits

A few months ago we went on a picnic at the beautiful King’s Park in Perth with Brooke’s parents. To finish off with a sweet treat, Brooke’s Mum had brought along some Florentine biscuits. What’s not to love about this ultimate biscuit? A Florentine biscuit or Florentines are made of nuts (most typically almond or hazel), glacier cherries, dried fruit and they are often coated on the bottom with chocolate. They are rich and indulgent and should have a nice crunch when you bite into them. Their toffee-like texture and combination of Cornflakes in our recipe will also give you flashbacks to your childhood memories of Honey Joys – only now with a grown-up twist.

Most recipes use melted butter, sugar, and honey as their binding agent. For us, we used a good old can of condensed milk. When adding your condensed milk, the key to making a successful Florentine is to ensure you coat the mixture enough to bind the ingredients. Adding too much will weigh your biscuit down or leave it soggy. You want to ensure you have the satisfying crunch at the end! If you are worried you have added too much condensed milk, you can stir through some extra cornflakes to help absorb some of the additional liquid.

Once your mixture is ready, spoon the mixture onto a lined baking tray or into a greased muffin tray like we did. Using the muffin tray keeps the biscuits in a nice uniformed shape and ensures you end up with 24 biscuits. Baking on a low heat for 10-12 minutes till golden-brown, will ensure you have a lovely chewy and crisp little caramel treat.

Once removed from the oven, you can take these biscuits to another level adding a thin layer of dark chocolate on the bottom. Allow the chocolate to set then enjoy these decadent coffee shop biscuits with a cup of tea or coffee.

Looking for another biscuit or cookie recipe then try our ginger nut biscuits, cranberry pistachio biscotti or oatmeal raisin cookies.

Florentine biscuitFlorentine biscuitsFlorentine biscuit recipeFlorentine biscuitsFlorentine biscuit recipeFlorentine biscuits

Florentine biscuits – Recipe Instructions

5.0 from 2 reviews
Florentine biscuits
 
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A Florentine biscuit or Florentines are made of nuts (most typically almond or hazel), glacier cherries, dried fruit and they are often coated on the bottom with chocolate.
Author:
Recipe type: Buscuits
Cuisine: British
Serves: 24
Ingredients
  • 3 Cups Cornflakes
  • 110g almonds (slivered/ sliced)
  • ½ cup chopped glacier cherries
  • ½ cup currants
  • ⅔ can condensed milk
  • Dark chocolate for drizzling
Instructions
  1. Preheat oven to 160°C.
  2. Combine the cornflakes, almonds, cherries, currants and condensed milk in a bowl. Mix until the ingredients are evenly coated.
  3. Spoon the mixture into a greased muffin tray and press lightly to ensure they are compact.
  4. Bake for 10-12 minutes until light golden brown, then set aside on a wire rack to cool.
  5. Melt the chocolate and drizzle over biscuits or dip the bottom. Place the biscuits chocolate side up, on a wire rack until set.

 

Roasted pumpkin and feta salad

As regular readers of the blog would know, a salad is a rare sighting around these parts. Now it’s not that we don’t make a lot of salads, more the fact that wise man once said “you don’t win friends with salad”. Whilst salads in many instances can become merely a garnish to the main event, this roasted pumpkin and feta salad is certainly an exception. Roasted pumpkin and feta are just two of the star players, which are joined by beetroot (an Australian favourite) and avocado and also fresh baby spinach leaves.

This roasted pumpkin and feta salad is our go-to salad recipe for BBQ catch-ups and family gatherings when asked to bring a salad. Always a crowd pleaser it’s both quick and easy, which is perfect when your ready to get your party pants on.

While a salad is a rare sighting on the blog there are a couple of other salads if your on the hook to bring more than one to an event, this apricot and couscous salad is a great option as is our simple potato salad.

Roasted pumpkin and feta saladRoasted pumpkin and feta salad

Roasted Pumpkin and Danish Feta Salad – Recipe Instructions

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Roasted pumpkin and feta salad
 
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Roasted pumpkin and feta are just two of the star players, which are joined by beetroot (an Australian favourite) and avocado and also fresh baby spinach leaves.
Author:
Recipe type: Side Dish
Cuisine: Australian
Serves: 6 serves
Ingredients
  • 300g baby spinach leaves
  • 1 avocado
  • 125g danish feta
  • 5 baby beetroots quatered
  • 400g butternut pumpkin
Instructions
  1. Preheat oven to 220C. Line a baking tray with non-stick baking paper.
  2. Place the pumpkin in a large bowl. Drizzle with oil. Season with fresh garlic salt and pepper. Gently toss until the pumpkin is well coated. Place in a single layer on the lined tray. Bake, turning once during cooking, for 25 minutes or until golden brown. Remove from oven and set aside for 30 minutes to cool.
  3. Place the spinach on a large serving dish add the avocado. Gently toss until just combined. Add the pumpkin and beetroot and gently until just combined, finishing with a layer of Danish feta.
  4. Drizzle with olive oil and balsamic vinegar to serve.