Today is definitely a muffin kinda day – and if you are going to indulge in some sweet treats, then why not do it the healthy way? These banana muffins are so quick and easy to make (okay it took me four attempts to get them perfect, but who's counting!) and they are gluten and refined sugar free so you can enjoy eating them without feeling guilty afterwards.
My seven year old son is always asking me for treats in his school lunchbox, I don't like putting sugary sweets in but have no problem giving him one of these – he is happy with his muffin 'treat' and I'm happy knowing they are full of goodness, so it's a win win situation!
These are the perfect muffins to make over the Easter holidays with the kids, a break from all the sugar and chocolate they will be eating!
3 ripe bananas
3 tbsp coconut flour
1 tsp baking soda
1/4 tsp salt
1 tbsp raw cacao powder
1 tsp vanilla extract
1 tbsp coconut oil (melted)
1 tbsp maple syrup (optional)
- Preheat the oven to 200 degrees.
- Mash the bananas with a fork.
- Place all the ingredients into a mixing bowl, and whisk until mixture is smooth.
- Fill your cupcake cases with the mixture - depending on size you should get between 9-12.
- Bake for 20 minutes or until a toothpick inserted in the centre comes out clean.
- Let the muffins cool on a wire rack before you eat them.
*Top Tip – If you have really ripe bananas they will be much sweeter so you may not need the maple syrup, it all depends on how sweet you would like the muffins to taste – we like them pretty sweet so keep it in the recipe.