Banana, Honey & Cinnamon Muffins

Food wastage does not sit well with me. I always make a point of building the boy's meals, rather than serving up a huge plate of food that won't be eaten. There is no harm in second or third helpings, if they're hungry. And I find this way, we have very little thrown away. Bananas are tricky ones though. One day they're looking a little green... the next day they're splotchy brown and yellow, ready to be eaten on the spot. There were two large bananas in the fruit bowl, that certainly wouldn't have seen the day out, so this afternoon I googled banana recipes and found this pure delight.

Scott has been in Melbourne this week and when he's out of town, it's nice to have a freshly baked treat for him to enjoy on his return home. And this one is divine. The aroma that fills the house while the muffins are baking is enough for me. I seriously wish I could bottle it... or make this post scratch 'n' sniff somehow. Definitely a recipe for the ever-expanding favourites pile.   

Banana, Honey & Cinnamon Muffins

2 cups (300g) self-raising flour

1 tsp baking powder

1/2 teaspoon bicarbonate of soda

1 teaspoon ground cinnamon

Pinch salt

1/2 cup brown sugar

75g butter, melted

1/2 cup (125ml) milk

2 tablespoons honey

1 teaspoon vanilla extract

2 eggs

1 cup mashed banana (about 2 bananas)

Preheat oven to 180 (160 degrees fan-forced)

Line 12 cup muffin tin with paper cases

Sift flour, baking powder, bicarbonate of soda, cinnamon & salt

into a large bowl

Stir in sugar

Combine melted butter, milk, honey, vanilla, eggs & mashed banana

in a large jug or saucepan

Whisk until well combined

Make a well in the centre of dry ingredients

Add egg mixture, stir until just combined

Spoon mixture into muffin tin

Bake for 20 mins or until cooked through

Cool in pans for 5 mins 

Turn onto a wire rack to cool