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  • 70 grams Coconut Oil melted
  • 110 grams Maple Syrup
  • 2 Eggs
  • 3 Bananas (Very Ripe) mashed
  • 65 ml Milk
  • 1 tsp Bicarbonate of Soda
  • 1 tsp Vanilla Extract
  • 1/4 tsp Salt
  • 1/2 tsp Cinnamon powder
  • 1/2 tsp Ginger powder
  • 1/8 tsp Clove powder (optional)
  • 1/8 tsp Nutmeg powder (optional)
  • 150 grams Wholemeal Plain Flour
  • 30 grams Oats
  • 1 tsp Demerara Sugar


  1. Line a muffin/cupcake tray with cupcake cases

  2. Preheat oven to Gas Mark 3, 165 degrees C

  3. Beat together the coconut oil, maple syrup, eggs, bananas, milk, bicarbonate of soda, vanilla extract and salt in a stand mixer till just combined.

  4. In a separate bowl combine the flour, cinnamon, ginger, cloves, nutmeg and oats. Add this to the other bowl and stir to combine.

  5. Divide the mixture equally between 12 cupcake cases. Sprinkle with a little sugar and bake for 25 minutes.

Recipe Notes

  • When mixing the ingredients in the stand mixer or with a hand blender/whisk - mix until just combined or the cupcakes will be rubbery..which is never good.
  • These banana muffins will keep at room temperature for up to 2 days. You can also freeze them for up to 3 months.

    You can add 1/2 cup of choc chips or grated stem ginger to these and they will be yum.

    These work well with gluten free flour instead of the wholemeal flour.

    You can use flax eggs instead of normal eggs. 

    You can use any milk of your choice in this recipe.