Banana, Coconut and Cinnamon Muffins


Makes 12 muffins

  • 200g plain flour
  • 50g desiccated coconut
  • 2 tsp ground cinnamon
  • 1½ tsp baking powder
  • 1½ tsp bicarbonate of soda
  • Pinch salt
  • 100g protein powder, vanilla or unflavoured
  • 25g coconut oil, melted
  • 280ml low-fat soured cream
  • 90g honey
  • 100ml skimmed milk
  • 3 large eggs, beaten
  • 4 medium bananas, peeled and roughly mashed (400g)


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.

Aim to eat 2 or 3 muffins per meal.

  • Good on the go
  • Good for batch cooking
  • Good for freezing


  • If you plan on freezing the muffins, remove the paper case then wrap individually in clingfilm before freezing.
  • This is a great way of using up old, brown bananas as the muffins will be even sweeter and full of flavour.

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