Delicious banana muffins

You can never have too many banana recipes! No vegetables in this recipe, but I’m going to start experimenting with courgette in this recipe soon…


85g soft butter

2 eggs

150g any milk + 10g vinegar

150g rice flour

60g almond meal

40g corn meal

100 sugar

1 tsp baking powder

1/2 tsp bicarbonate

1/2 tsp gingerbread spice

Pinch of salt

3 overripe bananas

100g chocolate chips


Preheat the oven to 180C and grease 2 muffin tins for 12 muffins in total.

Beat butter, eggs, milk, and vinegar for a few minutes.

Add the rice flour, almond meal, corn meal, baking powder, bicarbonate, sugar, salt, and spice.

Mix in the bananas and choc chips at the end.

Divide the mix into the oiled muffin moulds and bake in the oven for 20 mins.

Double chocolate and banana tray bake

I have an issue with sugar. I tend to seek it when I crave comforting, when my world’s in turmoil. And so my GP suggested I wait for 5 minutes before I eat chocolate and I ask myself which emotion I’m feeling and how it connects with my chocolate craving. I’ve found it really helpful to acknowledge when I’m stress-eating. I’m also trying to increase my baking, so at least I have something healthier in the fridge when I do give in to that sugar fix.

And so I whipped up this tray bake in five minutes last night. It’s chocolatey enough to soothe my cravings, but with bananas and eggs also has enough nutrition to not feel entirely like wasted calories.


3 overripe mashed bananas

2 eggs

100g olive oil

100g buckwheat or rice flour

50g almond meal

50g corn starch

1tsp psyllium

100g raw cane sugar (or other sugar), increase to 150 if you’ve a sweet tooth

50g raw cocoa powder

30g pecan chunks

1 tsp vanilla

1 tsp bicarbonate of soda

1/2 tsp gingerbread spice

Pinch of salt

Chocolate chips. I used the vegan ‘chocolates from heaven’

For the top: 100g lactose-free or vegan cream cheese mixed with 100g vegan coconut or almond yoghurt and a dpllp of maple syrup to your taste.


Pre-heat the oven to 180C.

Mix all of the ingredients and pour into a greased tray.

Leave in the oven for 30 mins.

Leave to cool entirely, then spread the cream cheese and yoghurt mix on top, sprinkle with some pecan chunks and enjoy!

Banana bread… with courgette

I’ve never baked banana bread before, but my son is absolutely crazy about bananas for the moment, so I decided to bake a marbled version, with – of course – courgette taking the place of the butter. Here is the recipe:

3 eggs

130g sugar or xylitol

140g mashed banana (the riper, the better)

200g grated courgette

100g rice flour

110g other flour (today I used chestnut, quinoa also works)

2 tsp baking powder

0.5 tsp bicarbonate of soda

1 tsp cinnamon

1 tsp mixed spice

A sprinkling of salt

4 tbsp cocoa powder

extra oats and chopped pecans for the top


Preheat the oven to 180C.

Beat the eggs and sugar for 5 minutes until fluffy (with a handheld mixer or in a standing mixer).

Add the mashed banana and grated courgette and beat to combine.

Add the flours, salt, and baking powder and mix again.

Divide the mixture into two equal parts. In one part add the mixed spice and cinnamon, in the other add the cocoa powder.

Add spoonfuls of the different mixtures to a lined bread tin until all the dough has been used up. Take a knife and swirl it through the mix so more patterns form.

Add the oats and chopped pecans on top.

Put the cake into the oven for 40-45 mins.

Let cool on a metal rack before cutting up and eating with a big dollop of cream.



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