Banana Nut Muffins

Serves 9

A perfect way to use up those rejected overripe bananas, these make a delicious and nutritious breakfast on the go, or are fab with a cup of afternoon tea. They are perfectly moist and have just the right amount of sweetness - and are so simple to bake! I like to use buckwheat flour as it's gluten-free and easier to digest, but this recipe could also work with regular wheat flour.


  • ½ cup buckwheat flour
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp ground flaxseed
  • ¼ tsp salt
  • ¼ tsp arrowroot powder
  • 2 eggs
  • 2 overripe bananas (mashed)
  • ⅓ cup maple syrup (or runny honey)
  • 3 tbsp coconut oil (melted)
  • 1 tsp vanilla extract
  • 1 tsp smooth peanut or almond butter
  • ½ cup coarsely chopped peanuts, walnuts or almonds – whichever you prefer!


  1. Preheat your oven to 180 degrees and grease 9 holes of a muffin tray by greasing it coconut oil – or if you have cupcake cases you could also use them instead.
  2. In a large bowl, mix together the flour, cinnamon, baking powder, arrow root powder and salt and place on one side while you mix the wet ingredients.
  3. In another bowl, whisk eggs and bananas together. Then add in the maple syrup (or honey), the nut butter, coconut oil and the vanilla extract and whisk until well combined.
  4. Now mix the dry ingredients with the wet ingredients, and combine well. Now fold in the chopped nuts.
  5. Spoon batter into 9 of the cups of the muffin tin (filling about 3/4 of each with the mitxure) and place in the oven.
  6. Bake for about 15 minutes until a toothpick comes out clean and the tops of the muffins are starting to go a golden brown.  
  7. Let the muffins cool for about 10 minutes before carefully removing them to cool completely on a wire rack.
  8. These muffins can be stored in a sealed container in the fridge for up to 5 days, or even in the freezer for 3 months.