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Banana Cinnamon Muffins

Autumn, it’s the perfect time of year to start being creative with your comfort foods. We crave sugar, warmth and comfort at this time of year, it’s only natural to feel this way with it being a time of hibernation. So instead of reaching for the unfulfilling sugary treats make batches of wholesome healthy snacks, like these muffins, for the whole family to enjoy at any time of the day. The best thing about them is they are sugar free!


⅓ cup melted coconut oil or extra-virgin olive oil
½ cup runny honey
2 eggs
2 mashed ripe bananas
¼ cup milk of choice (I used oat milk)
1 teaspoon baking powder
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon cinnamon, plus more for sprinkling on top
1¾ cups whole wheat flour
⅓ cup oats, plus more for sprinkling on top
⅓ cup flaked alomnds
1 teaspoon granulated sugar, for sprinkling on top



Preheat oven t0 165 degrees Celsius. If necessary, line 10 cups of your muffin tin with parchment muffins cases.
In a large bowl, beat your oil of choice and honey together with a whisk. Add eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
Add the flour, oats  and flaked almonds to the bowl and mix until combined.
Divide the batter evenly between the 1o muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats followed by a light sprinkling of sugar. Bake muffins for 23 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool. Enjoy plain or with butter or nut butter or both!


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