Banana Muffins

I love these muffins because they're not too sweet, though sweet enough to be enjoyed for breakfast or dessert. 

Whenever I have a sweet craving that needs to be satisfied immediately, I make these muffins because they're done in 30 mins.


Make sure the bananas are super ripe and spotty, because they will be contributing some of the sweetness. 

I love to bake with coconut oil, mostly because its the best oil to use to prevent hormone disruption. Oils like vegetable oil and canola oil disrupt the endocrine system, leading to PMS and other menstrual problems caused by hormones being off balance.


Also, coconut oil doesn't leave a strong 'coconut' flavor, which is the reason many people choose to avert it. In baking, it makes your food taste a bit sweeter, if anything.


3 cups flour

3/4 cup brown sugar

2.5 tsp ground cinnamon

2 tsp nutmeg

1 tsp ground ginger, or fresh grated ginger

2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 ripe bananas, mashed

1 cup coconut oil, melted

1 cup coconut milk


Mix your dry ingredients first, then add bananas, coconut oil and coconut milk. Mix together, but be careful not to over mix.

Pour into lined cupcake/muffin tray and top with crushed raspberries, blueberries, cinnamon, sugar or bananas.I leave a few blank to top with peanut butter afterwards.

Bake at 175 C or 350 F for 25-30 mins, and let cool.

Once cooled, top any blank muffins with peanut butter and cinnamon.

Make them on a rainy day, or a movie night in.