Banana Muffins

These are great for a snack or something sweet for dessert! 

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  1. Up to ½ cup honey for sweetness, I'm a sweet tooth so taste mix for your preference

  2. Two eggs

  3. 1 cup of mashed ripe bananas this is about four bananas (the more banana you add, the denser/wetter the muffins will be, I use between 5-7)  

  4. ¼ cup of milk (I have used almond milk or skim)

  5. One teaspoon baking soda

  6. One teaspoon vanilla extract

  7. ½ teaspoon salt

  8. ½ teaspoon cinnamon

  9. 1¾ cups white whole wheat flour or regular whole wheat flour (you can also use a combo of 1cup LSA ¾ of a cup whole wheat flour or almond meal)

  10. ⅓ cup old-fashioned oats (plus more for sprinkling on top at the end or you can add an extra mix in)

  11. ⅓ cup melted coconut oil (or extra-virgin olive oil)

Mix in ideas: 

Add to the mix or on top before baking 

-walnuts, almonds, chia seeds, goji berries, or mixed berries, apple, strawberries, blueberries or pear. Get creative and add your favourite ingredient to make this recipe your own!                    

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  1. Preheat oven to 165 degrees Celsius. Grease 12 cups of muffin tin with coconut oil/ extra virgin olive oil or non-stick cooking spray.

  2. In a large bowl, beat the coconut oil and honey together with a whisk. Add eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.

  3. Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional things such as blueberries walnuts or strawberries mix-ins, do so now.

  4. Divide the batter evenly between the 12 muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with oats (I also sprinkle with chia seeds). Bake muffins for 20-25 minutes, or until a toothpick inserted into a muffin comes out clean.

  5. Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.

  6. EAT & ENJOY!

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Lilly Kerr