Finding healthy snacks for your kids can be hard! My kids love fruit, but they can also get tired of the same thing every day. We had recently been away for a few days in the school holidays and came back home to over-ripened bananas and decided to make our Banana & Apple Muffins!
These muffins are a super simple recipe that contain a much smaller amount of a sugar substitute, due to the high content of natural sugar from the fruit in the recipe. You can also alter the recipe to be gluten free or dairy free, if required.
Banana & Apple Muffins
2 ripe bananas
125g butter (or coconut oil for dairy free)
1 1/2 cups wholemeal flour
1 tsp baking powder
1/3 cup rice malt syrup or maple syrup (or your preferred sweetner)
- Pre-heat oven to 180 degrees & place 12-24 silicone muffin moulds (depending upon the size of your muffin moulds) on 2 baking trays.
- Melt butter (or coconut oil if using the dairy free option).
- Pour melted butter in to mixing bowl and then add 1/3 cup of rice malt syrup and combine.
- Whisk 2 eggs in a separate bowl and then add to butter & rice malt syrup and mix together.
- Mash banana with a fork until a smooth consistency is reached. Add bananas to mixture.
- Grate 2 apples and add to mixture. Combine all ingredients together well.
- Slowly add 1 1/2 cups wholemeal flour and 1 teaspoon of baking powder to mixture and combine until all ingredients are mixed well.
- Place 2-3 spoonfuls of mixture into each muffin mould (each mould should be two-thirds full).
- Bake in pre-heated oven for 15-20 minutes. Test with cake skewer, and if skewer comes out clean, then muffins are ready. When ready, remove from oven and place on wire rack to cool.
If you liked this recipe, then another favourite of ours are the Gluten Free Brownies – yumm!!
Melissa Dickfos, is the Founder at Nourishing Your World, a coffee lover, mum of two children, advocate of making small steps towards healthy living and loves to laugh