Sarah Harris' Favourite Muffins Are Sweet, Simple and Sumptuous
Her favourite recipe is quick and simple to make.
As the winter months really settle in, it's becoming more and more tempting to stay indoors and hibernate.
Sarah Harris, a busy mum of two and host of Studio 10 has shared her favourite recipe for a healthy and quick treat for the family!
"I absolutely love these because they're such an easy treat to make on a Sunday," she told ten daily
"It's a great way for me to get healthy stuff into Paul, 2, who calls them cakes because I chuck them in cute patties.
"They're a great bribe to get him to eat his dinner!"
The muffins are also a great way to get rid of your overripe bananas.
"When you've got those really overripe black bananas, they're perfect for the recipe because they're so much sweeter than other bananas," says Sarah.
And Sarah's secret to mixing up the recipe?
"I add in frozen raspberries, so when I put them in the microwave to heat them up again, they go all gooey and delicious."
The muffins are also super easy to make in big batches to store as a healthy snack for the kids.
"They can last in the fridge for three to four days, and the freezer for up to a few weeks," says Sarah
"But they never last that long in my house!"
Check out the recipe below:
Cookie + Kate Healthy Maple-Sweetened Banana Muffins
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 minutes
Yield: 11 muffins
- ⅓ cup melted coconut oil or extra-virgin olive oil*
- ½ cup maple syrup or honey
- 2 eggs, preferably at room temperature
- 1 cup packed mashed ripe bananas (about 3 bananas)
- ¼ cup milk of choice or water
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon cinnamon, plus more for sprinkling on top
- 1 ¾ cups white whole wheat flour or regular whole wheat flour
- ⅓ cup old-fashioned oats, plus more for sprinkling on top
- 1 teaspoon turbinado (raw) sugar or other granulated sugar, for sprinkling on top
- Frozen raspberries (Sarah's secret to gooey deliciousness!)
- Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn’t require any grease).
- In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins**, like nuts, chocolate or dried fruit, fold them in now.
- Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon in total), followed by a light sprinkling of sugar (about 1 teaspoon in total). Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).
Feature Image: Cookie+Kate
*OIL OPTIONS: I love coconut oil here. I used unrefined coconut oil and can hardly taste it in the final product. Olive oil might lend an herbal note to the muffins, if you’re into that (although, I tested with California Olive Ranch’s “Everyday” variety and couldn’t even taste it). Vegetable oil has a neutral flavor but the average vegetable/canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible.