Wednesday, 28 September 2016

Moist Banana Caramel Muffins

My long work hours have been taking there toll and I often find myself mid-afternoon reaching for the work lolly jar. Firstly, this is not looking too good on the old waist line. Secondly, these quicks spikes of artificial sugar are only acting as a quick fix. Instead, I need to focus on a solution to the problem - I need to start feeding my body with the right fuel to get me through my day.

So I decided to make some delicious, healthy muffins that will act as the perfect snack to get me through the 3pm slump. Bring on moist banana caramel muffins. Trust me, you wont feel like you are missing out when you take a bite out of these bad boys. The recipe is courtesy of the amazing Sophie Guidolin from her Eat Clean, Live Lean recipe book. 


  • 1/2 cup coconut flakes
  • 125g coconut oil - 100g for the banana caramel, and 25g to the wet mix 
  • 3/4 cup honey
  • 3 ripe bananas 
  • 3 eggs
  • 1 1/2 cups of wholemeal self raising flour
  • 2 tablespoons of soy milk
  • 1 teaspoon organic vanilla essence
  • 1/2 teaspoon cinnamon


  • Preheat oven to 180 degrees
  • Using a nonstick pan, over medium heat, add 100g of coconut oil, the honey and the chopped banana
  • Let the mixture simmer
  • Whilst combine the eggs, soy milk, 25g of coconut oil, vanilla essence and cinnamon together in a bowl
  • Once mixed, stir in the flour and coconut flakes to the mixture
  • Ensure the banana mixture is soft and caramel-like. Once the banana have turned into almost a paste, remove from heat and allow to cool slightly
  • Add the caramel banana mixture and mix until smooth and well combined
  • Poor the mixture into prepared muffin tins and place in the oven for 20-35 minutes
  • Once cooked through take them out of the oven
  • Enjoy warm or cool for a tasty, artificial-sugar free treat 

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