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Unbelievably soft and spongy, clean eating banana choc chip muffins.
Perfect for school lunchboxes or make a double batch to pop in the freezer for a couple weeks worth of make ahead lunchbox treats. No refined sugar, sweetened with a little honey and made with my new favorite flour.
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Einkorn Flour {aka my new best friend}
The issue of which flour to use always causes controversy. You get the ‘no wheat’ argument, the ‘100% wholewheat’ thing and then you have the ‘my kid won’t eat that’ thing. Well, I think I have found a solution for every Mom whose child hates the taste of wholegrain. Read more about Einkorn flour right here.
More Easy Lunchbox Recipes
- Clean Eating Blueberry Muffins
- 5 Minute Nutty Oat Bliss Balls
- Crunchy Coconut and Oat Biscuits
- Superfood Energy Bars
- Savory Cheese and Zucchini Slice
DIY Substitute Buttermilk
We use Acidised Buttermilk in this recipe which is a fancy word for milk with a little lemon juice added. The reason for this is is helps the muffins rise and give them their unique spongy texture. If this is the first time you are making this curdled milk concoction, it can seem so so so wrong. But take a deep breath, trust the process because it is meant to look like watered down cottage cheese. You did it right!
If you are still a little nervous – take a look at a mix I made at home. Hmmm mmmm.
And this is what it does to your muffin bake…. so so so deliciously spongy.
The Recipe
Clean Eating Banana Choc Chip Muffins
Ingredients
- 1/2 cup milk
- 1 Tablespoon lemon juice
- 150 g butter
- 3 tablespoons honey
- 1 1/2 cups Einkhorn Flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 Free range Eggs lightly beaten
- 2 Teaspoons Vanilla Extract
- 2 Ripe Bananas mashed (the riper the better)
- 1/2 cup dark choc chips
Instructions
- Heat your oven to 180'C /350F
- Grease a 12 hole muffin tray with a little butter or olive oil (you can use liners if you prefer to save on the clean up)
- In a GLASS bowl, mix milk and lemon together. Leave for around 4-5 minutes while you prep everything else. The milk will start to curdle and resemble a watered down cottage cheese.
- Melt the butter and honey together. This needs to be just melted, not too warm.
- Lightly beat the eggs until smooth and add vanilla.
- Sift dry ingredients together (flour, baking soda, baking powder and salt) stir to blend together.
- Make a little well in the centre of the flour mix and pour in wet ingredients (except for bananas and choc chip). Gently stir with a fork or wooden spoon until mixed together.
- Fold in mashed bananas and choc chips
- Spoon into muffin tins evenly.
- Bake for 20-25 minutes until muffins are golden and spongy to touch. Allow to cool before removing from the muffin tins.
Notes
- You can freeze these muffins once they have cooled. Pop them into lunchboxes in the morning and they will thaw in time for morning tea.
- Einkorn flour is used in this recipe, but can be substituted with most other flours. This may effect the density of the muffin slightly depending on the flour you choose.
- The riper the bananas, the sweeter the muffins will be. If your bananas are not very sweet, you may need to add a little extra honey. Taste test the batter before baking.
