|140 g g||Self-Raising Flour Self-Raising Flour|
|80 g g||Wholemeal Flour Wholemeal Flour|
|40 g g||Oats Oats|
|150 ml ml||Milk Milk|
|100 ml ml|| Honey
(runny is best)
|75 ml ml||Sunflower Oil Sunflower Oil|
|3 large large|| Eggs
(or 4 small eggs)
|2 large large|| Bananas
Wholemeal Honey Buns
"The beauty of this recipe is that, once made, the buns will freeze for up to a month in advance. They are perfect for lunchboxes as they contain no refined sugar and also no nuts (just in case your school has a nut-ban). By adding wholemeal flour and oats, the buns are low-GI which will prevent dreaded sugar spikes. If you’re a teacher with a class of over 30 pupils, sugar spikes and subsequent crashes, are your enemy". Caitríona Redmond
1. Preheat a fan oven to 170 degrees Celsius and line a muffin tin with bun cases.
2. In a large bowl combine the self-raising and wholemeal flour, along with the oats then stir. Take a second bowl and combine the milk, honey, sunflower oil, and eggs. Stir with a fork so that they are combined before pouring into the first bowl with the dry ingredients.
3. Whisk so that the wet ingredients are mixed with the dry ingredients. Once you have a batter, break in the 2 ripe bananas and stir. Spoon the mixture into the bun cases.
4. Bake in the oven for 20 minutes and allow to cool before serving.
(makes about 18 buns or 12 muffins)