Banana Bomb Muffins

Banana Bomb Muffins

The good thing about my recipes which you will notice if you own the book is that I rely on a few consistent ingredients. I don’t branch too far from these ingredients because their is nothing worse than wanting to make something and realising you don’t have the ingredient and having to leave the house to make it happen! Make these ingredients apart of your weekly shop so you can always whip up something last minute!



Over Ripe Banana’s (4 – mashed), Gluten Free Plain Flour (2 cups), Nuttelex Coconut Butter (1/4 cup – melted), Rice Malt Syrup (1/2 cup), Baking Powder ( 1 tsp), Vanilla Extract (1 tsp), 2 Eggs (whisked), coconut milk (1/4 cup), Cacao Powder ( 4 tsp).

Preheat your oven to 180 degrees and oil your muffin pan.

Using a large mixing bowl combine your mashed banana’s, coconut butter, rice malt syrup, vanilla extract, eggs and coconut milk. Slowly add in your cacao powder until blended. Mix in your plain flour gradually.

Cook for 20 minutes then turn heat down to 160 and cook for 40 minutes. Remove from oven and sit to cool for 10 minutes before removing. Enjoy! x

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