Wholemeal Banana Muffins

These muffins are fast to make and are great for breakfast: sweet or savoury. Even though they are mildly sweet, they taste good with egg too. Xylitol instead of sugar makes them very low GI and suitable for diabetics or anyone who want to control their blood sugar levels. Coconut oil is much healthier to use in baking then other oils because it doesn’t become damaged by high temperatures. You can use odour free or full flavoured coconut oil. This version is also dairy-free.

Makes 6 large or 10 medium muffins:

  • 3 tbsp raw coconut oil plus extra for greasing
  • 2 medium riped bananas
  • 75g Xylitol
  • 1 tbsp dessicated coconut
  • 2 eggs
  • 150 ml of rice/soy or almond milk
  • 150g organic wholemeal self-raising flour
  • 1 tsp baking powder
  • 1/2 tsp grated nutmeg
  • 50g porridge oats
  1. Preheat the oven to 190 (180 if fan assisted) degrees and grease the muffin tray with coconut oil.
  2. Peel and mash the bananas and mix with xylitol, coconut oil, coconut flakes, eggs and milk in a food processor or a bowl.
  3. In a separate bowl, combine flour with baking powder, nutmeg and oats.
  4. Fold in the liquid ingredients, then divide the mixture in the muffin tray, filling each about two-thirds full.
  5. Bake for 20-25 minutes intil risen and springy to the touch. Allow  muffins to cool before serving.

Mine came out quite big and filling. If you want fluffier, lighter texture, add one more egg or a little more milk.

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