I’m a mama of three children, a trio of darling primary school-aged boys. When it comes to food, there are two things that I am constantly reminded of with my three amigos – 1. they prefer homemade food over store bought (win!) and 2. they seem to have hollow legs as they can eat and eat. And eat… and eat.
Being schoolboys also means that for five days of the week I need to make lunchboxes that will satisfy their grumbling tummies and give them the energy to get through the day. It’s not a job I take lightly, and I can often be seen at 7am with a strong coffee in one hand, while the other is counting out the food groups in their lunches. I like to make sure I have fruit, vegetables, protein and dairy all ticked off, and that everything is in a size suited to small hands with little time for eating before they will want to go out and play with their friends.
One thing that I really enjoy is the day when I surprise them with a treat in their lunchboxes. Some days I have lots of time to bake in advance and those are the times I’ll make something like banana bread (I used to bake this one but then played with ingredients to make a refined-sugar free version that I now use, which I’ll share another time).
Other days, I’m short of time or I’ll want to cook something first thing in the morning and fill the house with the smell of baked goods as they climb out of bed in the morning. On days like those, these muffins are one of my go-to recipes.
I call these my “two by two” muffins because they are super simple to make – all you need to do is remember the number two. Two of these, half (1/2) of that and before you know it, you’ll have a tray of one or two dozen muffins. I knew I needed to photograph this batch and finally share the recipe here after one of my eggs had two yolks. It was a sign!
makes 12 full sized muffins or 24 mini sized muffins
2 cups wholemeal plain flour
2 tsp baking powder
1/2 cup coconut sugar
2 large, overripe bananas, mashed
2 teaspoons ground cinnamon
1/2 a block (125g) unsalted butter, melted
2 large organic eggs
1/2 a cup of milk
Preheat the oven to 180C (fan forced) and line a muffin tray with baking cases
Put all of the ingredients in a bowl together and gently stir until just combined. Be careful not to over-mix once the ingredients all come together so that the muffins aren’t spongy.
Line muffin tray with paper cases and spoon batter in, dividing it evenly between 12 regular sized muffin cases or 24 mini sized muffin cases.
Bake until they’re golden on top and spring back to the touch – around 12 minutes for the mini size and 18 minutes for the regular sized.