These paleo banana bread muffins from Jo Harding are a must try. They are good for your gut and good for your waistline which means you can snack guilt free. Thanks so much @modernfoodstories for such a simple to make and outrageously delicious recipe.
4 eggs
50 g melted Coconut Oil
1/3 cup almond milk (or try out UFC Milks!)
100 g ground almonds (1 cup)
1.5 tbsp chia seeds ground
1 heaped tsp baking powder
2 medium bananas
1 tbsp vanilla powder
20 g pumpkin seeds
1/2 tsp oil for greasing
  1. Preheat the oven to 180C (fan assisted.)
  2. Separate the yolks from the egg whites. Place the yolks and melted coconut oil together in a bowl and whisk until combined. Don't worry if slightly lumpy at this stage as the coconut oil will melt upon cooking.
  3. Add the ground almonds, mashed bananas, ground chia seeds, baking powder and vanilla to the egg mix. Stir. Add the almond milk and stir again.
  4. Whisk the egg whites until fluffy in a high speed food processor. It's this step that makes the muffins light and fluffy.
  5. Gently fold the egg whites into the batter until combined. Don't over beat or the muffins will become dense.
  6. Line a muffin tin with cases and spray the inside of the cases with a little olive or coconut oil to prevent sticking
  7. Spoon the mixture for the Paleo banana bread muffins into the cases leaving a little room at the top of the case for the muffins to rise.
  8. Bake in the oven for a total of 25 minutes. After 15 minutes add the pumpkin seeds and continue cooking for the remaining 10 minutes until golden on top. Place on a wire wrack for 10 minutes to cool and firm up.
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