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Banana Muffins w Variations

Banana Muffins w Variations

Banana Muffins w Variations
Prep time
Cook time
Total time
Recipe type: Muffins, snacks, lunchboxes
Serves: 12 muffins
  • ½ c milk
  • 1 T lemon juice or 1 t apple cider vinegar
  • 2 very ripe large bananas, mashed
  • 2 eggs
  • 1 t vanilla essence
  • ¼ c olive oil or coconut oil, melted
  • 2 T slightly melted honey or pure maple syrup
  • ¾ c wholemeal flour (GF flour mix below)
  • ¾ c spelt flour (GF flour mix below)
  • 1 t baking powder (GF if required)
  • 1 t baking soda
  • 2 t ground cinnamon
  • pinch salt
GF alternative
  • ¾ c buckwheat flour to replace wholemeal flour
  • ½ c almond meal to replace spelt flour
  • Add ¼ c tapioca flour or arrowroot
  • Optional toppings: berries (fresh or frozen) / dark chocolate drops / walnuts / pecans / fresh banana slices
  1. Preheat oven 180°C and prepare muffin tins with baking paper or liners.
  2. Combine the milk and lemon juice or apple cider vinegar in a small bowl and leave to sit while preparing the other ingredients.
  3. Mix dry ingredients in another bowl.
  4. Into the milk mixture, add the mashed bananas, eggs, vanilla essence, olive oil and honey (or pure maple syrup) and stir well.
  5. Combine the wet and dry ingredients together and gently mix until just combined.
  6. Spoon/pour mixture into lined muffin tins.
  7. Top with your choice of a few berries, nuts, dark chocolate drops or banana slices (if using).
  8. Bake for 18 minutes or until a skewer comes out clean when inserted. Cool on a wire rack.


About the Author:

I'm a mother of 3 who's passionate about empowering and inspiring you that healthy food can taste amazing, and it's not hard to create.

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