The Best Banana Muffins

It's never a wrong time to grab yourself a healthy banana muffin in our books! So if you are a fellow believer, this muffin recipe is for you.

Makes: 12

Prep Time: 10 minutes

Cook Time: 26 minutes


1 Egg OR 1 tablespoon of flaxseed meal - to make them vegan, in a small bowl, stir the flaxseed meal together with 2 ½ tablespoons water. Set aside for 5 minutes to thicken

3 Large overripe bananas about 11 ounces (1 ½ cups mashed)

1/3 Cup natural yoghurt - use a vegan alternative if necessary

2 Tablespoons melted coconut oil - cooled

1/4 Cup maple syrup

1 Teaspoon baking soda

1/4 Teaspoon ground cinnamon

1 1/2 Cups white whole wheat flour

1/2 Cup dark chocolate chips - dairy free to make them vegan

Half a banana to slice and coconut sugar to decorate


Place the rack in the center of your oven and preheat the oven to 350 degrees F. Lightly coat a standard 12-cup muffin tin with nonstick spray.

Mash the bananas in the bottom of a large bowl until mostly smooth. Double check to ensure you have the 1 ½ cups called for in the recipe.

Whisk in the egg OR flax egg, then the yoghurt and oil.

Whisk in maple syrup and sprinkle the baking soda and cinnamon over the top, then stir gently until combined.

Gently stir in the flour until barely combined, then fold in the chocolate chips.

Divide the mixture evenly among the muffin cups.

Place a slice of thinly sliced banana on top of each muffin and sprinkle the banana with a pinch of coconut sugar to caramelise.

Bake for 24 to 26 minutes, until a toothpick inserted in the center of a muffin comes out clean and the tops spring back lightly when touched.

Gently remove the muffins from the pan and place them on a wire rack to finish cooling completely, or enjoy immediately.