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Recipe: Coconutty Banana Muffins

Bridget Wood

By Kirsty Underwood

These muffins are beautifully moist and moreish. The combination of banana, almonds and coconut provides plenty of protein, fibre and quality fats for a filling sweet treat.


3 eggs
3 ripe bananas, mashed
25g melted coconut oil
175g almond meal
75g coconut sugar
10g tapioca flour
½ tsp baking powder
½ tsp baking soda

Here's what you do...

Preheat oven to 180 degrees celscius

Line a muffin tin with 12 silicone or paper cases

Mix the eggs, bananas & coconut oil in your food processor, blender or Thermomix.

Add the dry ingredients and stir until just combined. 

Pour mixture into lined muffin tin and bake for 30 minutes or until cooked through.

Kirsty Underwood is a healthy food and lifestyle expert for busy people who struggle to find the time or inspiration to eat well. Through her scrumptious wholefood recipes and transformative coaching style she shows you how to make food fun, uncomplicated and super healthy. While still tasting ah-maaaazing!
When she's not sharing her infectious passion for health - you'll find her seeking sunshine, embracing her inner hippy, getting lost in nature or enjoying something chocolatey.
You can meet Kirsty over at or on Facebook.