Kath’s Chocolate Banana Muffins

Breakfast, dessert, snack?! These babies are perfect for all occasions.

 I use to be so obsessed with sweet muffins in the morning with my coffee. When I changed to a more nutritious diet I was so sad at the thought of giving that fluffy goodness up… so I didn’t!! Instead got inventive in the kitchen and came up with a range of variations to satisfy. 

I have a heap of cupcake and muffins recipes- yet to be shared hehe but this by far one of my favourites. 

PACKED FULL of amazing minerals, vitamins and fibre they are not only great for our bodies but hella tasty too. 

Hope you love them as much as I do x 

Screen Shot 2017-08-24 at 2.36.35 pm
  • 1 1/2 cups of almond meal
  • 1/2 cup of brown rice, oat or buckwheat flour
  • ripe bananas
  • Screen Shot 2017-08-24 at 2.34.57 pm1 cup of almond milk
  • 1 tbs of cacao
  • 1 tbs of cinnamon
  • 3 tbs of rice malt syrup (more if you want them sweeter)
  • 1 tbs of baking powder
  • 1/3 cup of chopped dates
  • Sprinkle of coconut flakes (optional)



Preheat your oven to 180 degrees Celsius. 

Combine all dry ingredients into a mixing bowl. – excludes coconut and dates.

In a seperate bowl mash your banana with the almond milk and rice malt syrup.

Mix dry and wet ingredients together. Once combined, stir in your dates.

Line a muffin tin with cupcake holders or coconut oil and scoop mixture evenly into mould.

Sprinkle coconut on top and bake for 25/30 minutes.

Leave to cool for 10 minutes before tucking into them all at once!! – kidding but seriously their that tasty 🙂

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