My family and I absolutely love all varieties of cake. Cupcakes, muffins, traybakes, you name it, we love it! A few weeks ago I made some yummy Double Chocolate Chip Muffins and some Cherry & Chocolate Chip Muffins and as they were both so deliciously scrumptious I just had to make some more. So this week I made some banana, honey and ginger muffins, which were light, fluffy and very, very yummy and went perfectly with a nice cup of tea.
These muffins were very easy to make and are a great breakfast alternative. If you are looking for other breakfast ideas, check out my Breakfast Banana & Walnut Bread and Fruity Breakfast Muffins, both of which were very easy to bake and the whole family loved them.
Ingredients ~ makes 12
12 muffins cases
300g self-raising flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp ground ginger
pinch of salt
100g brown sugar
75g unsalted butter, melted
2 tbsp honey
1 tsp vanilla extract
2 bananas, mashed
1. Preheat oven to 180°C and line muffin tray with cases.
2. Sift flour, baking powder, bicarbonate of soda, ginger and salt into a large bowl. Stir in sugar.
3. Combine melted butter, milk, honey, vanilla extract, eggs and mashed bananas in a large jug and whisk until combined.
4. Make a well in the dry ingredients, then add the egg mixture and stir until combined. Spoon mixture into individual muffin cases and bake in the oven for around 20 minutes or until cooked through when tested with a skewer. Once baked, cool in tray for 5 minutes, then turn onto a wire rack to cool completely. Enjoy!
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