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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.

Healthy banana muffins ingredients

Homemade healthy banana muffins recipe

Homemade healthy banana muffins recipe

Healthy banana muffins recipe

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!

 

Simple Gingerbread Cookies

In our house, Christmas time is all about the baking. Brooke baking and me eating, that is. It’s a great balance! Although we have a few “go to” recipes this time of year; Cranberry and Pistachio Biscotti, Apricot Balls and of course Choc Mint Fudge! You cannot go past a Christmas classic like Gingerbread. These simple gingerbread cookies are really easy to make and they turn out perfect every time. The dough can also be rolled and cut into any shape which makes it a great activity for those who have kids.

Like a true Australian, this recipe for Gingerbread cookies uses golden syrup, not molasses which is commonly used in all American recipes. You start with butter, brown sugar and golden syrup melting in a pot then incorporating the flour, egg and spices! When we make anything with spice (like our Ginger Nut Biscuits) we like a lot of flavour. For our spice combination, we used ground ginger, cinnamon, nutmeg and ground cloves, which will leave your house filled with the smell of Christmas once you’re done.

The most important steps to remember when making these biscuits is you must allow enough time for the dough to chill. This will stop the shapes from shrinking when you bake them. For those who are time poor (or impatient like Brooke) I would suggest you portion the dough into quarters and wrap each quarter separately allowing it to chill faster. The other tip is ensuring you get the perfect colour on your shapes. To avoid over browning, remove the gingerbread from the oven when it is a light golden colour. The biscuits may look soft, but they will firm up once cooled.

Once you have your biscuits ready to bake, place the cut-out dough onto a lined baking sheet. They won’t really spread (if chilled properly). They should take about 10-12 minutes in the oven for smaller shapes or 12-15 minutes for larger shapes, or until golden brown. Set aside trays to completely cool before decorating with royal icing.

Royal icing sets hard making it perfect for icing cookies, biscuits and for adding a decorative touch to your gingerbread men, Christmas trees or stars!

Simple Gingerbread Cookies Recipe

Simple Gingerbread Cookies Dough

Simple Gingerbread Cookies

Simple Gingerbread Cookies

Simple Gingerbread Cookies

Simple Gingerbread Cookies – Recipe Instructions

Simple Gingerbread Cookies
 
Prep time
Cook time
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These simple gingerbread cookies are really easy to make and they turn out perfect every time.
Author:
Recipe type: Cookies
Cuisine: Australian
Serves: 40
Ingredients
Gingerbread Cookies
  • 150g butter, softened
  • ½ cup brown sugar
  • ½ cup golden syrup
  • 1 Egg
  • 3 cups plain flour, sifted
  • 1 tbs ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp group nutmeg
  • ¼ tsp ground cloves
Royal Icing
  • 1½ cups pure icing sugar, sifted (see note)
  • 1 eggwhite
  • ½ teaspoon lemon juice
Instructions
Gingerbread cookies
  1. Preheat oven to 180ºC. Line baking tray with baking paper.
  2. Melt butter, sugar and golden syrup together in a saucepan, stirring until smooth. Cool slightly. Transfer the butter mixture to a medium bowl. Add the egg and whisk to combine. Stir in the sifted flour and spices. Turn onto slightly floured surface and knead until smooth. Divide the dough into quarters, wrap with plastic and place in the fridge for at least 30 mins or until firm.
  3. Roll each portion out onto a lightly floured surface (or between two sheets of baking paper) to a 3mm thick disc. Cut out your desired shapes. Place onto the lined trays. Bake for 10-12 mins for smaller shapes or 12-15 mins for larger shapes, or until light golden. Set aside on trays to cool completely.
  4. To decorate, prepare royal icing and decorate your shapes for a festive touch.
Royal Icing
  1. Lightly whisk eggwhite and lemon juice together in a bowl. Gradually add icing sugar, whisking until smooth and combined.
Notes
Divide your icing adding a few drops of colouring if you wish to decorate your gingerbread with a few colours!

 

Ginger Nut Biscuits

For as long as I can remember my family have been buying ginger nut biscuits. The traditional flavour and tough texture which can withstand a dunking into liquid helped this classic withstand the test of time. While I’m not claiming this recipe is healthy I have recently read about the health benefits of ginger so we have been trying to incorporate it into more and more recipes.

The ginger nut biscuit or ginger snaps as they are often referred to in the U.S. are  simple biscuits flavoured with powdered ginger and usually a variety of other spices, most commonly cinnamon, molasses and nutmeg. They’re fairly spicy biscuits, but the taste develops in your mouth, ending with a wonderful ginger taste. When Brooke makes these biscuits, she uses cinnamon to enhance the spicy flavour, as she is also rather partial to Speculaas, a Dutch spiced shortcrust biscuit.

When baking the biscuits you want them to be a rich golden brown. Cooking for 15 – 20 minutes will leave you with biscuits that are a lovely balance between snap and chew, rather than “teeth-breaking”, like so many store-bought ones. The golden syrup also helps give the biscuit its texture.

The simple ingredients and easy steps make these biscuits the perfect treat to make on a cold winters day to have with a cuppa. Plus your house will smell amazing!

If you love this ginger nut biscuit recipe then be sure to check out our recipes for florentine biscuits, oatmeal raisin cookies, melting moments with jam.

Ginger Nut Biscuits

Ginger Nut Biscuits Recipe

Ginger Nut Biscuits

Ginger Nut Biscuits

Ginger nut biscuits – Recipe Instructions

Ginger Nut Biscuits
 
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The Ginger Nut or Ginger Snap as it is often referred to in the U.S. is a simple biscuit flavoured with powdered ginger.
Author:
Recipe type: Dessert
Cuisine: English
Serves: 24
Ingredients
  • 150g butter
  • 250 g sugar
  • 1 tablespoon golden syrup
  • 1 egg
  • 250g flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 4 teaspoon ground ginger
  • 1 teaspoon cinnamon
Instructions
  1. Preheat the oven to 180ºC.
  2. Mix together butter and sugar until pale and creamy.
  3. Mix in golden syrup, egg and combined dry ingredients.
  4. Roll into balls, roughly 1 heaped tablespoon and place on lined baking trays allowing enough room for biscuits to spread. Do not flatten.
  5. Bake for 15 to 20 minutes until rich golden brown.

Oatmeal and Raisin Cookies

I don’t know why, but this weekend I had a sudden urge for oatmeal and raisin cookies. I know these aren’t exactly the most exciting cookies, mainly because they don’t contain delicious chocolate bars like tasty snickers cookies. However, these thick and chewy old fashioned goodies are delicious and perfect with a cup of tea or coffee.

Whilst writing this post I was trying to find the right words to describe these cookies, so I thought some extra taste testing would help – these cookies are thick and chewy from the traditional oats, spicy from the cinnamon, crunchy from the walnuts and sweet from the brown sugar and raisins.

To add an extra crunch to these cookies, Brooke added some chopped walnuts, which she quickly toasted before adding to the mixture. However, you could easily substitute the walnuts with some choc chips or dried apple for anyone who doesn’t like walnuts or has an allergy.

To ensure you have nice thick and chewy cookies you need to use traditional rolled oats, not quick oats and also leave your dough to chill for around one hour. Once your dough has chilled, you can bake your cookies for 13 to 15 minutes in a moderate oven till your house has filled with delicious cinnamon aromas! Be careful not to over bake your cookies as they will end up more crunchy then chewy!

Looking for other recipes for cookies and biscuits Easy Afghan Biscuit Recipe, Florentine Biscuits, Ginger Nut Biscuits, Melting Moments with Jam, Choc Chip Snickers Cookies.

Oatmeal and raisin cookie ingredients

Oatmeal and Raisin Cookies

Oatmeal and Raisin Cookie Ingredients

Oatmeal and Raisin Cookies Recipes

Oatmeal and Raisin Cookies

Tasty Oatmeal and Raisin Cookies – Recipe Instructions

Oatmeal and Raisin Cookies
 
Prep time
Cook time
Total time
 
These oatmeal and raisin cookies are thick and chewy from the traditional oats, spicy from the cinnamon, crunchy from the walnuts and sweet from the brown sugar and raisins.
Author:
Recipe type: Cookies
Cuisine: American
Serves: 18
Ingredients
  • 115 g butter
  • 125 g brown sugar
  • 
1 egg
  • ½ tsp vanilla
  • 95 g plain flour
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • 
1/2 tsp salt
  • 120 g rolled oats
  • 120 g raisins
  • 65 g walnuts, chopped (toasted optional)
Instructions
  1. Cream butter and brown sugar. Mix in egg, and vanilla.
  2. In another bowl, mix together flour, baking soda, cinnamon, and salt.
  3. Stir butter mixture into the dry ingredients. Stir in the oats, raisins and walnuts. Allow dough to chill for around an hour.
  4. Preheat oven to 180°C. Scoop large tablespoons of dough, and portion onto lined baking trays. Roll dough with your hand and flatten a little bit.
  5. Bake for 13-15 minutes or until the edges are golden, but the centers look a bit underdone. Overbaking them will result in less chewy cookies.