Choc banana muffins (gluten, dairy and nut free)
Recipe type: Lunch box
  • 6 eggs
  • ⅓ cup Pureharvest Coco Quench or other dairy free milk
  • 3 tbps Pureharvest Rice malt syrup
  • 1 tsp pink Himalayan salt
  • 1 cup mashed bananas (2 quite large bananas and the riper the better)
  • 1 tsp vanilla extract
  • ¼ cup coconut oil (melted)
  • ¾ cup coconut flour
  • 2 tsps baking powder
  • 1 tsp baking soda
  • 2 tbps cacao powder
  1. Preheat oven to 175 degrees Celsius
  2. In a medium bowl or jug add eggs and whisk.
  3. Mash the banana and add it to the eggs.
  4. Add to the eggs the Coco Quench, rice malt syrup, salt, coconut oil and vanilla, then whisk until well combined.
  5. Sift coconut flour, baking powder, baking soda and cacao powder into a large mixing bowl.
  6. Make a well in the middle of the dry ingredients, then pour the egg mixture into the well. Using a wooden spoon, fold the ingredients to combine. (Do not freak out about the difference between the volume of the wet ingredients to the dry.)
  7. Spoon mixture into cupcake cups (or lined muffins trays) and bake for about 18 - 20 minutes.
  8. Muffins will spring back when you press lightly down on them when they are ready.
  9. Makes 10 - 12
Recipe by Planning With Kids at