Banana Nut Muffins

  • Prep: 8 Minutes
  • Cook: 20-25 Minutes
  • Serves: 12

Who doesn’t love a muffin? These were inspired by our good friend Emma Mihill who baked a truly epic chocolate banana bread for us. Here is our twist on the recipe, essentially portion control 🙂 and convenience. A great high energy snack!

Calories 217
Carbs 19g
Fat 13g
Protein 6g
Free From


  • 4 ripe bananas mashed 
  • 1/2 banana, sliced to top muffins
  • 4 eggs
  • 150g cashew butter
  • 2 tbsp melted coconut oil
  • 1 tsp vanilla extract
  • 60g coconut flour
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • ¼ tsp salt
  • 50g pecans broken
  • 60g dark chocolate broken up (70% minimum)


  1. Preheat the oven to 180°C/350°F/gas mark and line a muffin tin with muffin cups.
  2. Place the 4 bananas, eggs, cashew butter, melted coconut oil and vanilla in a food processor and blend.
  3. Add the coconut flour, cinnamon, nutmeg, baking powder, bicarbonate of soda, salt and mix again.
  4. Stir in the chocolate chunks, chopped banana and pecans with a spoon (do not blend these).
  5. Pour the mixture into the muffin cups, fill each about ¾ full.
  6. Top with a few banana slices and pecan chunks and place in the oven to cook for 20-25 minutes.
  7. Enjoy warm with a little of butter or cold.