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Coconut banana bread mini muffins

Made by CATHERINE SISSONS, Guilt Free Nutritionist

This recipe is from the first of the Guilt Free seasonal cookbooks –  autumn’s Satisfy. Each of this year’s four books, to compliment a different season, are packed with guilt-free breakfast, lunch, and dinner recipes that will keep you satisfied for longer.


1 cup cornmeal flour

2 ripe bananas

1 egg

¼ cup desiccated coconut (optional)

1 tbsp maple syrup

1/2 tsp cinnamon

Pinch of rock salt

1 tsp vanilla

½ tsp baking soda

½ tsp baking powder

½ cup coconut milk

1 tbsp canola oil


  1. Heat oven to 180oC and spray muffin tin with oil non-stick spray.
  2. Mash the bananas, add coconut milk, oil, syrup, and vanilla.
  3. Beat the egg and add to the wet ingredients. Mix well.
  4. Sift in the flour, baking powder, baking soda, cinnamon, salt, and coconut.
  5. Spoon the mixture into the mini muffin tin until each space is full.
  6. Bake for 10-15 minutes until cooked right through.

Dairy free, gluten free, nut free, and vegetarian. For an egg free recipe, replace with egg substitute.

TIP: Make for an after-school snack or lunch box filler.

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