Banana, honey & cinnamon muffins

I make these all the time for my little one.  He loves them, especially with a couple of strawberries on the side.  They freeze really well.  

  • 2 cups SR flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate soda
  • 1 tsp ground cinnamon
  • Pinch salt
  • 1/3 cup brown sugar
  • 75g butter, melted
  • 1/2 cup milk
  • 2 tbsp honey
  • 1 tsp vanilla essence
  • 2 eggs
  • 2 bananas, mashed well

Preheat oven to 180C. 

Sift flour, baking powder, bicarb, cinnamon and salt into a large bowl.  Stir in sugar.  Combine melted butter, honey, milk, vanilla, eggs and mashed banana in a large jug.  Whisk until well combined.  Make a well in the dry ingredients. Add egg mixture and mix until just combined. Spoon mixture into prepared patty pans.  Bake for 20mins or until cooked through when tested with a skewer.  Cool in pans for 5 mins before turning out on to a wire rack to cool.


Grain free banana muffins


I’ve finally found a recipe for grain free muffins that doesn’t use any sugar substitutes.  It relies on the bananas for sweetness (which is plenty😊). 
These are so easy to make and freeze really well too.

Grain free banana muffins
* 5 eggs
*  2 bananas
*  1/4 cup coconut oil or butter (softened)
*  1/2 cup coconut flour
*  1 tsp baking soda
*  1 tsp vanilla
*  extra milk to thin out mixture if needed

Preheat oven to 200°C.
Place all ingredients in a medium sized bowl. Using a stick blender, mix until smooth.  Use a little milk if the mixture is too thick.
Pour into greased muffin tins (or use paper baking cups – inexpensive to buy and so easy😉).
Bake in the oven for 13-15 minutes or until browned and set in the middle.

Hummingbird cake

Hummingbird cakeHere’s another recipe out of the same book I got the cinnamon teacake recipe – and this one’s a winner too…


Hummingbird cake

  •  440g can crushed pineapple in syrup
  • 1 cup plain flour
  • ½ cup SR flour
  • ½ tsp bi-carb soda
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • 1 cup firmly packed brown sugar
  • ½ cup desiccated coconut
  • 1 cup mashed banana
  • 2 eggs, lightly beaten
  • ¾ cup vegetable oil

Cream cheese frosting

  •  30g butter, softened
  • 60g cream cheese, softened
  • 1 tsp vanilla
  • 1 ½ cups icing sugar

Preheat oven to 180°C.  Grease a deep 20cm square cake pan; line base with baking paper.  Drain pineapple over medium bowl, pressing with back of spoon to drain.  Reserve ¼ cup of the liquid.  Sift flours, bi-carb soda, spices and sugar into a large bowl.  Stir in pineapple, syrup, coconut, banana, egg and oil.  Pour into prepared pan.  Bake for about 40mins.  Stand cake in pan for 5mins before turning out onto a wire rack to cool.   Spread cold cake with frosting.

Cream cheese frosting – Beat butter, cream cheese and vanilla until light and fluffy.  Gradually beat in icing sugar.