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Banana Cupcakes!

Updated: Jan 11, 2021

These mini muffins will make you want to create another batch the moment you bite into the first one! Absolutely in love with these healthy sweet treats, I made 12 yesterday and they were all eaten by the evening! The pecans are optional and can of course be substituted with chocolate chips, blueberries, walnuts or whatever takes your fancy. I love the sweet banana flavour with the savoury taste of the nuts but will continue to experiment with the different combinations every time.


x4 ripe bananas

1 1/2 cups organic plain flour (230grams)

2/3rd cup coconut sugar (or your preferred sugar)

1 tsp baking powder

1tsp baking Soda

1/4th tsp nutmeg

1tsp cinnamon

1/2 tsp pink salt

85g melted coconut oil (or 1/2 cup)

x1 Egg

x2 tbsp soya milk (or your preferred milk)

1 tsp Vanilla extract

Handful unsalted pecan nuts (or your preferred extra)

*Use organic ingredients where you can!



  1. Preheat the oven to 180C fan oven.

  2. Line your cupcake baking tray with cupcake liners.

  3. Mix the dry ingredients together, the flour, baking powder, baking soda, salt, cinnamon and nutmeg.

  1. In a different bowl mash the bananas with a fork (I find a potato masher much better!) You want the consistency to be slimy and even, if you have lumps in this you'll have banana lumps in your cakes.

  2. Add to the mashed banana the sugar and mix through. Then add the melted coconut oil, it will almost separate the mix but once you get going it all comes together. Keep mixing and add the vanilla extract the egg and the milk.

  3. Once you have an even mixture of banana and wet ingredients add the DRY (flour mix) to the WET. Folding in and taking your time, the mixture with thicken and may need a little extra milk.

  1. Add your pecan nuts to a cup, chopping board or pestle and mortar, crush them down to a chunky powder. Add this to the mix. If you're using any other extras like chocolate chips add them now.

  2. This wonderful thick gooey mixture is ready to be distributed into the cupcake liners.

  3. Fill each cupcake liner 1/2 to 2/3rds full, don't be sparse with filling them, these will rise to a dense fluffy mixture.

  4. Bake in the centre of the oven for 20 minutes, they will be golden brown because of the banana mixture so it may be difficult to check they're baked!

  5. Take out to cool, enjoy as they are or add icing for that extra sweetness.


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