It seems I really fancy banana muffins, at this point I’m pretty sure I’ve got at least one other recipe but this one is truly something. There is no added sugar in these ones, other than from the dark chocolate chips (if you wish to add some, I suggest you do!). Please enjoy these as much as I do.

Wet Ingredients

  • 4 (as ripe as you can find) bananas
  • 1 tbsp pure vanilla extract
  • 1 egg
  • 2 tbsp melted coconut oil

Dry Ingredients

  • 1 tsp ground cinnamon
  • dash of sea salt
  • 1 tsp aluminum-free baking powder
  • 1 tsp baking soda
  • 1/2 cup protein powder (a clean New Zealand whey variety like this one or a vegan protein powder like this -chocolate or vanilla tastes best)
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup brown rice flour *you can play around with the flours, almond flour I find tastes best but feel free to change the ratios, as long as it works out to be 1 cup of flour


  • Preheat oven to 350˚F
  • In a large mixing bowl, mash the banana until fairly smooth, then add the remainder of the wet ingredients (the vanilla, egg and melted coconut oil)
  • In another bowl combine all of the dry ingredients: cinnamon, salt, baking powder, baking soda, protein powder and all of the flours.
  • In batches of 2-3 mix the dry ingredients into the wet and fold until just combined
  • Before spooning the batter into 12 muffin cups (silicone ones like this are my favourite) add in some dark chocolate chips and stir (about 1/2 cup, but I usually just eyeball it… and maybe put in a few too many… Oops!)
  • Divide the batter between 12 muffin cups and bake for 30 minutes, once done, allow the muffins to cool before checking if they need another 2-5 minutes in the oven otherwise, if so bake them a little longer, if not, DEVOUR!