Banana, pecan and dark chocolate muffins

Tonight I have spent time trying to come up with a healthy banana muffin as I had some bananas in the fruit bowl that I just didn’t want to waste! I have been researching lots of different recipes online and have combined a few different ones to make my own version to suit what I had in my cupboard! My personal taste tester (James!!!) has sampled them and has approved them so I thought I would share the recipe on here with you all!

They are very easy to make and full of delicious, healthy ingredients! This recipe makes 12 muffins.


3 ripe bananas

1 teaspoon of cinnamon

1 teaspoon of baking powder

Dash of vanilla extract

1/3 cup of melted coconut oil

1/2 cup of honey (or maple syrup)

2 eggs

1/3 of wholegrain oats

2 cups of brown rice flour

1/4 cup of almond milk

Optional extras: A small handful of 85% Dark chocolate (chopped) and crumbled pecans.


Pre-heat your oven to 165’c. Place the muffin cases in a suitable tray (I use silicone muffin moulds for ease).

Melt the coconut oil and whisk together with the honey.  Next, add the eggs and continue to whisk. Add in the mashed bananas, milk, baking powder, vanilla extract and cinnamon.

Add the rice flour and oats to the mixture and stir with a spoon. At this stage, add your extras to the muffins. If you prefer different nuts, you could try chopped almonds instead or dried fruit etc.

Pour the mixture into your muffin cases and then sprinkle a tiny amount of oats on top of each muffin with a teeny amount of brown sugar (half a teaspoon between the 12 muffins) and place in the oven. The muffins will take approximately 25 minutes to bake.

Place on a baking tray to cool down and then serve with jam or peanut butter or simply enjoy plain!

Enjoy! X





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