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Banana and Coconut Muffins

Makes 6 Servings


180g plain flour

40g desiccated coconut

2 tsp ground cinnamon

1 1/2 tsp baking powder

1 1/2 tsp bicarbonate of soda

Pinch of salt

85g vanila protein powder

20g coconut oil, melted

245ml reduced-fat soured cream

80g honey (roughly 4 tbsp)

85ml skimmed milk

3 large eggs, beaten

360g banana, mashed (roughly 4 medium bananas)


Preheat the oven to 180ºC. Combine the flour, desiccated coconut, cinnamon, baking powder, bicarbonate of soda and salt into a large bowl and make a well in the middle.

Put the remaining ingredients (except the bananas) into a liquidiser and blend until smooth. Pour into the dry ingredients and fold together until smooth.

Fold in the bananas then divide the mixture between a 12-hole muffin tin lined with paper cases. Bake for 15 minutes until risen and golden then remove from the oven and leave to cool.

This recipe makes 6 servings. If making 12 muffins, you will need to eat 2 muffins per serving.


If you plan on freezing the muffins, remove the paper cases then wrap individually in clingfilm before freezing.

Macros - 1 Serving (1/6 of recipe)

407 kcal

14.9g fat

50.6g carbs

21.3g protein

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