Healthy Banana Muffins

Hi Lovelies,

Happy Easter! Around easter time everyone guilty for indulging in a some chocolate which is totally fine and I’m guilty for it too. BUT I have come up with a recipe that is tasty and guilt free which would be perfect for easter. If you’re going to a families for lunch and dinner, or just feel like treating yourself, try making these recipes over the long weekend. The muffins are perfect for a quick breakfast, afternoon or midnight snack. 




  • Three Banana’s
  • 1tbsp Cinnamon
  • tsp Vanilla
  • Pinch of pink himalayan salt
  • 2tbsp Cocounut oil
  • 1tbsp Honey
  • 2 Eggs
  • 1 cup Almond Meal
  • 1/2 cup buckwheat (add’s crunch)
  • 2tbsp Rice malt syrup
  • 1/2 cup Dates
  • Dash of almond milk



Choose a mixture of toppings from the list below to add to your muffins when in the tin.

  • Dates
  • Walnuts
  • Dries Figs
  • Frozen raspberries or Blueberries
  • Caco nibs
  • Coconut flakes


-Step by Step-

  1.  Preheat the oven tp 180 degrees on fan setting
  2. Using a fork, mash the bananas up to get rid of as many lumps possible.
  3. Add cinnamon, vanilla, salt, eggs, honey, coconut oil and rice malt syrup into the bowl and mix till all together till blended well.
  4. Crack eggs into the bowl, as well as almond meal, buckwheat, almond milk and dates and stir until the texture has no bumps.
  5. Use coconut oil to grease the pan and then add mixture into the pan.
  6. Once mixture is in, add the toppings on to the muffins and put into the oven for around 30mins.
  7. Once done, leave to cool for 10-15mins before removing them from the tray.



Hope you guys enjoy these delicious healthy muffins, make sure you send me a photo on my instagram (Sophiastevens__) if you re-create these muffins.

Have an amazing long weekend.

Sophia x


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