Believe it or not, I hate banana. I can’t stand it…. unless it’s in banana bread. For some reason that makes it all ok! I also like the idea that it is a kind of healthy cake…… or I like to pretend it is anyway. I have a recipe that uses honey instead of sugar to sweeten, and that makes me feel better about eating it!

Now that Piglet is 1 we are starting to introduce honey into his diet. I made these muffins for him the other day and, after I managed to get them away from my Dad (who ate 3 in quick succession), he definitely seemed to enjoy snacking on them. Even my youngest nephew who apparently “doesn’t like cake” scoffed down 1 and a half. So clearly I’m not the only fan in this family!

If you are making this for a child under the age of one you can replace the honey with golden syrup – but it does sort of remove the illusion of them being healthy 😉

Mini Banana Bread Muffin Recipe | An easy recipe that replaces sugar with honey to give a natural sweetness. A treat that the whole family loves, and is a great way to get one of your five a day


  • 3 Bananas – the riper the better as it makes them easier to mash
  • 2 Eggs
  • 125g Greek Yoghurt
  • 115g Honey
  • 1tsp Vanilla Extract
  • 180g Plain Flour
  • 1tsp Bicarbonate of Soda
  • Optional – Handful Dark Chocolate Chips

For 12 large muffins.


  1. Preheat the oven to 175C
  2. Pop the bananas in a bowl and mash them up with a fork. It’s a pest – but mash them really well if you want to avoid chunks of banana in the muffins
  3. Add the eggs into the bananas and whisk them up. I’m lazy and use the electric whisk (similar from the USA) but you can do it by hand too.
  4. Add in the Greek yoghurt, honey and vanilla extract and beat the mixture again. At the point it looks weird and sloppy. It’s meant to – I promise.
  5. Sieve the flour over the top of the wet mixture and add the bicarbonate of soda. You should then fold in the dry ingredients. I say fold, rather than mix, as it maintains the air in your mixture. Continue to fold until all of the flour is combined.
  6. Grease a muffin tin. I don’t recommend using paper cases as the amount of moisture in muffins means they will stick to the paper. Silicon cases (also available in the USA) work well though if you particularly like a case.
  7. Distribute the mixture evenly between the muffin tin. It is sometimes helpful to use an ice cream scoop to do this bit!
  8. If you would like, drop a few chocolate chips onto the top of the muffins for an extra treat!
  9. Bake for around 20 minutes, until the muffins have risen and started to set. Remove from the muffin tin and set aside to cool.
  10. Serve either warm or cold.

Mini Banana Bread Muffins | Cooling muffins

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