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Banana, Coconut & Peanut Butter Muffins

Banana, Coconut & Peanut Butter Muffins

Wednesday, 1st July 2015

It's another Wednesday so it's time for a new Sassy's recipe. Discover how she makes these delicious banana, coconut & peanut butter muffins.
Since I can remember I've always had a ridiculously sweet tooth, which has definitely influenced my style of recipe writing! For every savoury recipe I dream about making, there are several more sweet. This recipe for Banana, Coconut & Peanut Butter muffins helped to ween me off my sugary 'dessert for breakfast' routine I was tied to a few years ago. They're a trillion times better for you than a usual muffin, and don't take you on an energy roller coaster as refined foods do! They're high in protein which helps to balance blood sugar levels, and slows down the release of glucose into your blood stream, keeping you energised for longer. 


  • 1 cup milk
  • 1/4 cup olive/coconut oil
  • 2 tbsp ground flaxseed
  • 6 tbsp water
  • 3 bananas
  • 2 tbsp dedicated coconut 
  • 1.5 cups brown rice flour
  • 3 tbsp pure maple/coconut syrup
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda

  • 1/2 cup peanut butter
  • 5 medjool dates, pitted 
  • 1/4 cup dairy free milk or water 


- Preheat the oven to 180 degrees Celsius.
- Start by mixing 2 tbsp of flaxseed with 6 tbsp water in a small bowl, and let it sit for 15 minutes. - Meanwhile combine all other ingredients in a large bowl and mix until smooth.
- Add the flax mixture and combine well.
- Line a muffin tray with 6-8 muffin cases.
- Pour in the mixture and place in the oven to bake for around 20-30 minutes, until you can insert a sharp knife into the muffin, and it comes our clean!

- For the icing add all ingredients to your blender and blend until smooth. Depending on your blender you may need to add a touch more liquid to help it blend. Dollop on the muffins and enjoy! 

For more recipes visit my blog and follow me on Instagram @naturallysassy__

Pre-order my cookbook here:

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