Banana Muffins

Tamika Woods Updated: October 28, 2026 1 min read

These banana muffins combine ripe banana, cinnamon and chunks of dark chocolate for a delicious afternoon snack. Almond meal and tahini add fats and some protein, while the banana, buckwheat and coconut contribute fibre to help make each bite more satisfying.

 recipe image

Ingredients:

  • 2 very ripe bananas
  • 2 eggs, or 2 tablespoons chia seeds mixed with 4 tablespoons hot water for a vegan option
  • 2 tablespoons tahini
  • 1½ tablespoons melted coconut oil or ghee
  • ¾ cup coconut or almond milk
  • ¾ cup buckwheat flour, or brown rice or oat flour
  • ¾ cup almond meal
  • 1 teaspoon monk fruit powder, or stevia or allulose adjusted to taste
  • ½ cup desiccated coconut
  • Pinch of salt
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 100 g dark chocolate, chopped, or chopped nuts such as pecans

    Makes 12 muffins

Instructions:

  1. Preheat the oven to 180°C (350°F) and line a 12-hole muffin tin.
  2. Mash the bananas, then whisk in the eggs, tahini, oil and milk.
  3. Add the flour, almond meal, sweetener, coconut, salt, baking powder and cinnamon. Stir well.
  4. Stir through the chocolate or nuts.
  5. Spoon into the muffin tin, filling each hole three-quarters full. Bake for about 20 minutes, until the tops spring back.
  6. Enjoy warm and store leftovers in an airtight container for up to 5 days.

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Tamika Woods

About Tamika Woods

Tamika Woods is a Clinical Nutritionist and bestselling author of PCOS Repair Protocol. She holds a Bachelor of Health Science (Nutritional Medicine) from Endeavour College of Natural Health and a Bachelor of Education from UNSW, graduating with Honours in both.

She is a certified Fertility Awareness Method Educator and ANTA member, and the recipient of the ANTA Graduate Award. After a decade managing her own PCOS, Tam now helps women find hormonal balance through evidence-based protocols.

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