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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
 
Cook time
Total time
 
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!

 

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.

 

Apple and Rhubarb Crumble

After another cold and wet week here in Perth, I am sure I am not the only one who is wishing for clear blue skies and warm days again. If the Sticky Date and Banana Loaves weren’t enough of a winter indulgence last week, how about a humble Apple and Rhubarb Crumble?

I love apple crumble and when rhubarb is in season, its vibrant colour, and tartness is a great accompaniment to sweet dishes such as tarts, cakes and classic crumbles. After a quick trip to the markets, we managed to nab the last bunch of beautiful rhubarb for our crumble.

After chopping the apples and rhubarb into rather large chunks, Brooke simply added a little brown sugar to the fruit then made a basic crumble using butter, caster sugar, plain flour and some rolled oats. Within a couple of minutes the crumbles are prepared and ready to be cooked in a moderate oven.

Once the crumbles are golden brown on the top they are ready to be served. Of course these will be very hot when they come out the oven so to serve we had some fresh thickened cream, or some custard or ice cream would definitely be an excellent addition!

Looking for other fruit-based desserts then check out our Fruit and Custard Tart Recipe or Lemon and Blueberry Loaves.

Apple and Rhubarb Crumble Ingredients

Apple and Rhubarb Crumble Mixture

Mini Apple and Rhubarb Crumble

Apple and Rhubarb Crumble Recipe

Apple and Rhubarb Crumble Recipe

Tasty Apple and Rhubarb Crumble – Recipe Instructions

Apple and Rhubarb Crumble
 
Prep time
Cook time
Total time
 
The ultimate in winter indulgence. A humble Apple and Rhubarb Crumble served with fresh thickened cream.
Author:
Recipe type: Dessert
Cuisine: British
Serves: 4
Ingredients
  • 4 larges green apples, peeled and chopped
  • 1 bunch of rhubarb, approx. 5 stalks, chopped
  • 2 tbsp brown sugar
  • 1 cup plain flour
  • ½ cup rolled oats
  • 75g caster sugar
  • 125g butter, at room temperature
Instructions
  1. Preheat the oven to 180°C. Lightly grease 4 ramekins or a large baking dish.
  2. Place the prepared apples and rhubarb in a bowl and stir through brown sugar.
  3. Place the flour, butter, caster sugar and oats in a medium bowl. Use your fingers or a fork, rub in the butter until well combined and large crumbs form.
  4. Spoon the fruit into the prepared dishes, sprinkle the crumble topping evenly over the fruit. Bake for 15 to 20 minutes or until golden and bubbling.
  5. Serve with cream, ice cream or custard.