Banana Muffins

When I was growing up I wasn't allowed to experiment in the kitchen. In fact I was hardly allowed to use any utensils, pots, pans or ingredients. That did not help very much when trying to stand on my own two feet later in life. I had zero confidence in the kitchen and did not believe that I could ever make nice food. I thought it would be utterly impossible. Our friends remember me and my husband in our little flat in the 'old days' eating dry pasta for dinner and nothing else because we were clueless about cooking. I was (if you believe it) 24 years old and I couldn't even boil eggs or pasta. We ate bread, dry pasta, cup-a-soups with noodles and not much else. I was constantly sick, got bad flues, a cold every 2 months and was constantly miserable. We then moved to London to study for our masters degrees. I suddenly had all the wonderful produce at my feet (so to speak) which we didn't have in Iceland (such as many varieties of each fruit and vegetable) and it was like a new world to me. However I still did not have much luck in the kitchen area. I was, to be honest a pretty lousy cook. Then one day, during lunch time, my class mate, Lynn, brought some home made banana muffins. I stared at her in wonder. I asked her about the muffins and how she made them. "Piece of cake" she said. I wanted to believe her but wasn't sure I could muster up the confidence. I brought one of the muffins home and gave to my husband. He loved it and the darling he is, said he had complete faith in me. If Lynn could do it, so could I. So started my journey of cooking and I haven't looked back since. Two years later I had opened up a recipe website and almost 10 years later I run a much larger, multinational website and regularly write in newspapers and magazines on healthy eating. The moral of the story is two fold. 1. Allow your children to become confident in the kitchen and give them the support they need and 2. If I can learn how to cook, so can you.

The joy these muffins can bring to people is amazing!

This recipe is:

  • Lactose (dairy) free
  • Nut free

Banana Muffins

Makes 12 muffins


  • 250 grams (8½ oz) spelt flour
  • 1 heaped teaspoons aluminium free and gluten free baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoons salt (Himalaya or sea salt)
  • 100 grams (3½ oz) Rapadura or other raw cane sugar
  • 50 grams (1½ oz) rolled oats
  • 5 small, very ripe bananas, mashed
  • 1 egg (please use free range eggs)
  • 2 egg whites (please use free range eggs)
  • 1 tablespoon agave nectar
  • 1 tablespoon coconut oil


  • Peel the bananas and with a fork, mash them in a medium bowl (or use a food processor to mix them together, just blend for 5 seconds or so).
  • In a large bowl, sift the 250 grams spelt flour, 2 teaspoons baking powder, ½ teaspoons salt and 2 teaspoons ground cinnamon. Add the 50 grams rolled oats.
  • In a medium bowl, combine the 1 egg, 2 egg whites, 1 tablespoon coconut oil, 1 tablespoon agave nectar and 100 grams raw cane sugar. Pour the mixture into the medium bowl containing the bananas. Give everything a good stir.
  • With a large wooden spoon, fold the wet ingredients into the dry ingredients. Do this swiftly and do not stir, only fold approximately 8-10 times.
  • The batter will look fairly ugly but this is fine since it will ensure that the muffins will be light. It should resemble a thick porridge in consistency.
  • If the batter is very dry, carefully add a little soy milk (or any other milk you prefer).
  • Lightly grease the silicon muffin pan with a few drops coconut oil and fill each cup two thirds to the rim.
  • Bake at 190 degrees Celsius/375 Fahrenheit/Gas Mark 5, for 25 minutes.
  • Remove the muffins from the oven and cool in the tins for 5 minutes before transferring to a wire rack. Allow to cool completely if using a silicon muffins pan as the muffins will be easier to remove.


  • Omit the cinnamon if you don't like it.
  • You can use maple syrup instead of the agave nectar.
  • You can use whole wheat flour instead of the spelt flour       
  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
  • You can (and should) use old and spotted bananas (very ripe).
  • You can use regular baking powder instead of the aluminium and gluten free one.
  • You can try different variations such as adding raisins, walnuts, desiccated coconut or chopped chocolate.
  • The easiest method for dividing eggs into egg yolks and whites is to crack the egg so that the yolk sits in one side of the shell. Then pour the yolk into your other hand, cradling the yolk in your fingers. The white should run safely away from the yolk. This might require some practise. It usually takes around 4-5 seconds for the whites to fully drip into the bowl. You can freeze the yolks for later use.
  • The muffins freeze well.