Not only will rooibos be your favorite warm drink, but also your new favorite cake flavour after you try our rooibos, oat and honey cakes!
SERVES 12 // COOK TIME 35 min
INGREDIENTS
2 cups mashed banana
2 cups mashed banana
⅓ cup honey
4 eggs
¼ cup milk
1½ tsp vanilla essence
1½ cups gluten-free flour
2 rooibos teabags, decanted and blended until fine
½ tsp bicarbonate of soda1⁄2 tsp salt
3 cups oats
¼ cup sesame seeds
4 eggs
¼ cup milk
1½ tsp vanilla essence
1½ cups gluten-free flour
2 rooibos teabags, decanted and blended until fine
½ tsp bicarbonate of soda1⁄2 tsp salt
3 cups oats
¼ cup sesame seeds
METHOD
1. Preheat oven to 180°C. Grease a giant muffin pan.
2. Cream together the bananas and the honey until smooth.
3. Add eggs, beat well. Add milk and vanilla, mix until incorporated.
4. Sift all dry ingredients together and fold into the wet ingredients.
5. Scoop 2 heaped tablespoons of mixture into each muffin hole, sprinkle with sesame seeds and bake for 12 min.
6. Allow to cool in the pan for 5 min before removing.
1. Preheat oven to 180°C. Grease a giant muffin pan.
2. Cream together the bananas and the honey until smooth.
3. Add eggs, beat well. Add milk and vanilla, mix until incorporated.
4. Sift all dry ingredients together and fold into the wet ingredients.
5. Scoop 2 heaped tablespoons of mixture into each muffin hole, sprinkle with sesame seeds and bake for 12 min.
6. Allow to cool in the pan for 5 min before removing.
Interested in another healthy cake recipe? Then try our coconut cakes with fig and yogurt recipe!
