Muffins! Most kids love them and they are quite an easy option to take on the road, for play dates and even just a special morning or afternoon tea. Typically speaking though, most of the muffins that are available to buy at cafes or in the shops are packed full of sugar, leaving you to cope with a hyped up kid once they have eaten them. This recipe replaces refined sugar with natural sources. So while they are not “sugar free”, they are refined sugar free which makes them a healthier option for the little bodies. There are many sugar free options for muffins. Remember, the more fruit you put in them, the less need for any additional sugars.

Ingredients 

2-3 Ripe Bananas, Mashed.

3 cups of self-raising flour. Use Gluten Free flour if necessary for your household

1 tbs Cinnamon

1 tbs Maple Syrup

1 tbs Honey

1 tbs Butter, melted

1 egg, lightly beaten

2 tbs Coconut Yoghurt (can use natural yoghurt if preferred but check the sugar content!)

1 cup milk / coconut milk / almond milk

Dark Chocolate buttons/melts

 

 

 

Method

Preheat the oven to 160 Degrees Celsius.

Line muffin trays with muffin tins, spray with olive oil.

In a large bowl sift the flour and stir in the cinnamon

In a separate bowl mix the mashed banana, melted butter, egg, milk, honey, maple syrup and yoghurt and stir to combine.

Make a well in the centre of the flour and pour in the banana mixture

Stir to combine but do not over mix (over mixing will result in tough and chewy muffins – no one likes that!)

Spoon mixture into prepared tins, then push in one dark chocolate button in each muffin, making sure it is covered with the mixture

Bake for about 20 minutes – check at the 15 minute mark.

Allow the muffins to cool slightly.

Serve warm or cold – either is delicious.