Oh-So-Delicious Banana Muffins

These deliciously tasty, lemony and nutty banana muffins are Bean’s new favourite snack and my husband (who is not a fan of banana) steals one every now and again when he thinks I am not watching. They are super quick and easy to make and contain no added sucrose or dairy.

This recipe makes 9 muffins.


  • 1½ cups regular cake flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ cup Xylitol
  • 1 egg (room temperature)
  • ½ cup coconut oil
  • extra coconut oil
  • 3 bananas
  • zest of 1 lemon
  • ½ cup chopped pecan nuts
  • 3 tbs almond milk


  • Preheat the oven to 180°C
  • Spread a thin layer of the extra coconut oil into the muffin tray
  • Combine the dry ingredients into a mixing bowl
  • Mash the banana and add the lemon zest
  • Mix all the wet ingredients into the banana and zest mixture
  • Add the wet ingredients to the dry ingredients and mix well
  • Place equal amounts of dough into the muffin tray
  • Place the tray into the oven and bake for approximately 20 minutes
  • Once baked, remove the tray from the oven and allow to cool. Store in an airtight container