Well, when I wrote this post about Munchy Honey cakes back in 2015, my kids were tiny, but they loved these! I made them again just this week as a way to rephotograph them.

You know what’s funny? They taste even more delicious than I remember them. And, as a way of making them look just a little more interesting, I made them in a silicone cupcake tin and flipped them upside down- it turns them from cupcakes into something unusual. They would be just as delicious warmed up and served with custard.

I also tried them out on 6 other kids this week and they all loved them- so that was a good confirmation that they are delicious! Not that I really needed extra validation, as they are so good! I also explained to Master 6 that these were made because of him when he was a cute little bubba and he got all excited! The old blog post is below.

Who would have thought the words “munchy honey cakes” would cause such furore? I mentioned that I might make some to Master 2 and his excitement was uncontrollable. I think he thought I was going to make the Bananas in Pyjamas appear in the kitchen. (In case you’re not a frequent watcher of the Bananas in Pyjamas- honey cakes are the official currency used in Cuddlestown where the show is set).

I have to admit, a little experimenting took place with cooking these as they get brown very quickly, but aren’t necessarily done. Keep your eye on them though as they can go from cooked to burnt very quickly!

Now I’m not claiming these are healthy, but they are yummy, satisfying and perfect for a snack. They use honey as a main ingredient so they are sweet, don’t say I didn’t warn you!

Munchy honey cakes

Name: Munchy honey cakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 15
Cuisine: modern australian
Ingredients: 250 grams honey, I used raw; 225 grams coconut oil; 100 grams coconut sugar; 150 grams wholemeal self raising flour; 150 grams self raising flour; 3 eggs

Yield: 15

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

These delicious honey cakes are perfect for an afternoon pick me up. Sweet and yummy, they are a kid favourite.

Ingredients

250 grams honey, I used raw
225 grams coconut oil
100 grams coconut sugar
150 grams wholemeal self raising flour
150 grams self raising flour
3 eggs

Instructions

Preheat oven to 180 degrees.
Combine the coconut sugar, coconut oil and honey in a small saucepan. Bring to the boil then allow to cool for 20 minutes.
In an electric mixer whisk the three eggs. Add the cooled honey mixture and continue to beat for 3 minutes or until smooth and well combined.
Add the flours and mix well with a spatula.
/4 fill silicone cupcake tray (or lined metal cupcake trays).
Bake at 180 degrees for 20 minutes or until golden.

Nutrition Information:

Yield: 15 Serving Size: 1 cake
Amount Per Serving: Calories: 295 Total Fat: 16g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 37mg Sodium: 254mg Carbohydrates: 35g Fiber: 1g Sugar: 20g Protein: 3g

This nutrition information is generated using software. Please check with a nutritionist for any specific questions.

Need some other muffin/s cupcakes? Give these a go!