Wholemeal Honey Buns Recipe

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.

If you decided to make muffins instead you’d get 12 from this recipe but I prefer to make buns. We always ate buns in our house when we were growing up, not massive muffins so I’ve gone back to the traditional size. The regular bun is just the right size for a lunchbox or after school treat anyway.

Wholemeal Honey Buns

  • Servings: 18
  • Difficulty: easy
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Ingredients

  • 140g self-raising flour
  • 80g wholemeal flour
  • 40g oats
  • 150ml milk
  • 100ml runny honey
  • 75ml sunflower oil
  • 3 medium eggs (or 4 small eggs)
  • 2 ripe bananas

Method

Preheat a fan oven to 170 degrees Celsius and line a muffin tin with bun cases.

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.

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.

Bake in the oven for 20 minutes and allow to cool before serving.

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