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The sun is still shining! It’s a miracle and hopefully it will stay this way. With all this nice weather I thought it would be nice to cook something fresh and healthy (sort of)!


I was trying to think of a combination of golden syrup and something else but I just couldn’t think what. Then I saw some very over ripe bananas in the fruit bowl and knew that they would be a delicious flavour combination.



They have a very chewy texture, sticky texture and if you wanted a more golden syrupy texture you could put half a teaspoon of it in the centre of the muffin.


These are a lovely summer muffin because they are very light. I think they’d also be delicious with dairy, vanilla ice cream and drizzled lightly with even more golden syrup.




2 eggs
175g demerara sugar
250ml milk
125ml vegetable oil
2 bananas
375g self-raising flour
4 spoonfuls golden syrup
1tsp salt
Recipe (The Little Elf Bakery)… makes 14 muffins

Pre-heat the oven to 200 degrees celsius and line a muffin tray with cases. In a bowl whisk the eggs then add the milk and vegetable oil. Add the sugar and salt then mix. Mush the bananas and then add them as well as the flour (SIFT!) into the mixture. Lastly, add in the golden syrup, stir again then spoon the mixture into the muffin cases, filling them almost to the top. Put in the oven for 1/2 hour. Take them out of the oven and out on a cooling rack to cool.


Enjoy in the May sunshine!