Aren't Muffins Fun - Two Ways - Using Honey

Through some the websites that email me every morning I have found two new recipes for Muffins

Both of them use Honey, both quite different, first one has the addition of Banana
BUT what they both have in common...How easy they are to make!
Virtually throw everything in together
A little bit more finesse than that of course
However So So Simple
AND this first recipe No sugar, no dairy...if that suits 

Also, all my Muffins freeze well, 
Pop them on a tray and freeze, then place in a plastic bag
Then just defrost on auto defrost, in the microwave
Take them out, before they get too hot

So to make the Honey Banana Muffins...recipe courtesy of Dinner with Julie blog
I baked them in my fan oven and the muffins were ready in 15 minutes
So I suggest that you check with a skewer or toothpick, around that time
Oh and I added some lemon zest, you never go wrong with that

3 very ripe bananas
1/3 cup honey (creamed or liquid is fine)
1/4 cup canola oil
1 large egg
1 tsp. vanilla
Zest of a medium lemon
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
Preheat the oven to 185C Fan Oven

In a large bowl, mash the bananas with the honey, oil, egg and vanilla and lemon zest

 Add the flour, baking soda and salt.

Divide the batter among 10-12 paper-lined muffin cups, filling them almost full, 
(Actually I only had 9)
and bake for 15- 20 minutes, or until golden and springy to the touch.
So Round Two
From The Taste Of Home Website 2007 Page 33
Titled quite Appropriately for me...as Grandma's Honey Muffins

Ingredients
2 cups all-purpose flour        
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup milk
1/4 cup butter, melted
1/4 cup honey

Preheat oven to 190C Fan Bake. 
In a large bowl, combine flour, sugar, baking powder and salt. 

In a small bowl, combine egg, milk, butter and honey. 
Stir into dry ingredients just until moistened. 

Fill greased or paper-lined muffin cups three-fourths full. 

Bake 15-18 minutes or until a toothpick inserted in center comes out clean. 
Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Freeze option: Freeze cooled muffins in resealable plastic freezer bags. 
To use, thaw at room temperature or, if desired, 
microwave each muffin on high for 20-30 seconds or until heated through. 
Yield: 10

Thumbs up from the Grandchildren