Two weeks ago we upped-and-moved from our wonderfully hectic Auckland life, to Mangawhai, which is a little over an hour North of Auckland on the East Coast. I feel like this small coastal town was made for us. Everyone I’ve met so far has been warm, kind and incredibly generous. It is a very active and involved place, with weekly markets to stock up on fresh locally grown produce, a raw milk spot just minutes from home, plenty of beaches, nature walks and activities. I love it here.
My blog-life is generally the first thing to be put aside when life gets busy, I miss it - and often write notes while I am taking a break. Truth is, I could have been here last week, I felt ready - however the camera cord was lost in transit - perhaps a gentle reminder to take my time.
Here I am today, sharing a gorgeous wholesome banana muffin recipe that I adore - naturally sweetened with honey, not my usual go-to sweetener, but it pairs so perfectly with bananas, it is truly perfect in this recipe. The recipe is also of course free of gluten and you can easily omit the crumble topping to make this nut free too.
2 1/4 c gluten free flour - I use a mixture of buckwheat and rice flour
1 tsp baking powder
1 tsp baking soda
generous pinch of salt
1/4 c butter, softened
1 c honey - I use Chantal Organics raw bush honey
3 very ripe bananas, mashed (approx. 1 c)
1 c natural, unsweetened yogurt - I use Collective Straight Up or homemade
2 free range eggs
1 tsp ground cinnamon
1/4 c almond meal
1 tbsp muscovado or coconut sugar
1 tsp ground cinnamon
generous pinch of ground nutmeg
1 tsp butter
Preheat oven to 180°. Line a regular sized muffin tray with cupcake casings and gently grease with softened butter.
In a medium bowl whisk flour, baking soda, baking powder, and salt together. In a large bowl, using an electric mixer, cream butter and honey. Add mashed bananas, yogurt and eggs, mix well. Add flour mixture to wet ingredients and mix until combined.
Divide the mixture between muffin casings.
In a small bowl combine topping ingredients and mix with the back of a teaspoon, squishing the butter and mixing well. Divide and sprinkle the crumble over the muffin batter.
Bake for 20-15 minutes until tops are rich and golden and a skewer comes out clean. Leave the muffins for a few minutes in the tray before removing and allowing to cool completely on a wire rack. Serve warm or at room temperature, store in airtight container.
Makes approx. 12 medium muffins.
Enjoy. x Zoe