Food ideas: Banana muffins

Banana muffins

Banana muffins

I am not sure about you, but my boys come home from school each day absolutely ravenous, ready to devour anything and everything in the pantry. To combat the after-school munchies I like to ensure I have healthy and nutritious treats on hand that provide a heap of real food goodness, satisfy their sweet tooth (without damaging it!) and also keep them full until dinner is ready so they are not hanging off the pantry doors all afternoon.

These muffins are a winner on all fronts. They contain a heap of awesome real food ingredients, are a cinch to make and keep well for at least 4-5 days on the benchtop, or they can be frozen individually for longer life.  

I'm sure your cherubs will enjoy them as much as mine do.


1 cup almond meal

1/2 cup coconut flour

1 tsp ground cinnamon

1 tsp baking soda

1/2 cup coconut sugar or rapadura sugar

2 large bananas, mashed

1/2 cup chopped walnuts

1/2 cup sultanas

3 large eggs

1/2 cup coconut milk (or milk of your choice)

Shredded coconut or walnuts for top


Preheat your oven to 180 degrees and line a mini muffin tin with baking paper cups.

In a small bowl combine all dry ingredients.

In another bowl, combine the mashed bananas, walnuts and sultanas, then add eggs and milk. Mix together well, before folding wet mixture into dry mixture.

Mix well to combine.

Spoon the mixture into mini muffin tin. The muffins will not rise, so fill each mould up to the top.

Sprinkle with either shredded coconut or walnut halves and then bake for 25 minutes, or until brown on top.

Serve warm with a dollop of yoghurt, or allow to cool completely ready for after-school treats.

Stephanie Meades is a Holistic Health Coach with Life Wellness Co. Visit