Homemade Banana Muffins with Raw Cacao Nibs & Peanut Butter Frosting

banana muffinEverybody loves treats or sweet things. Banana Muffins are heavenly little sweet things that you can treat yourself to. They are gluten-free, grain free and taste great with coffee. I topped mine with peanut butter but feel free to mix it up. When purchasing peanut butter; read the label to ensure that there is no added sugar or preservatives. If there is leave it on the shelf and keep searching. I used a muffin tray which made 6 muffins but you can use a bun tray and cases as an alternative.

What you will need to make these sweet things

½ cup Coconut Flour

½ cup Ground Almond

1 tablespoon Arrowroot Powder (gives the buns a light texture, used in gluten-free cooking/baking)

Pinch Pink Rock Salt

¼ tsp. Baking Soda

1 tbsp. Vanilla Powder or Essence

1 tbsp. Mesquite Powder (can be omitted)

1 tsp. Cinnamon Powder

5 Free Range Eggs

2 tbsp. Coconut Oil, melted

2 Banana’s

2 tablespoons Cacao Nibs

1 tbsp. Chia Seeds

½ cup Rice Malt Syrup or Raw Honey or you can use 5 Medjool Dates as an alternative


  • Preheat oven 180. Allow 20-25 minutes in the oven.
  • In a mixing bowl add dry ingredients flour blend (coconut & almond meal), arrowroot powder, salt, vanilla powder, baking soda, mesquite powder, cinnamon, cacao nibs and chia seeds. In a food processor add eggs, coconut oil, bananas and rice syrup (or sweetener of choice), blitz until combined. Fold the wet mixture into the dry mixture, combine well.
  • Fill muffin tray or buns cases half way. Pop in the oven – insert a toothpick in the middle of the bun; if the toothpick comes out clean the muffins are ready.
  • Once baked, allow to cool. Smother in peanut butter and devour!

DSC_3437Be sure to keep me posted if you try and test these recipes by posting on Twitter: @WhelehanLynne or Instagram @makeandbakefromscratch

Real Food Rocks & Cookin’ Rolls x



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