Hearty Banana Breakfast Muffins

Here's a quick and easy breakfast option that's packed with protein, fibre and energy-boosting nutrients. One of these bad boys and you'll be well and truly set until lunch time! Mix up the toppings to add a bit of variety to your morning. 

You will find these to be surprisingly moist for such a dense muffin. However, with the high flaxseed content, these are still going to taste their best on day one. On subsequent days, try giving them a quick zap in the microwave before eating. These are also lovely with a bit of grass fed organic butter!

Makes 6 Muffins


  • 3 ripe bananas, mashed
  • 3 organic eggs, lightly beaten
  • 1/4 cup coconut oil, melted
  • 3 tbs rice malt syrup
  • 1 tbs vanilla extract
  • 1 tsp baking soda, mixed with 1 tbs lemon juice
  • 1 cup almond meal
  • 1 cup flaxseed meal
  • 1 tsp ground cinnamon
  • Pinch of salt
  • Toppings of your choice - I used sultanas, coconut flakes, banana slices, walnuts, goji berries and buckinis. 


  1. Preheat oven to 160ºC/320ºF. Line a six-muffin tray with squares of baking paper. 
  2. Combine bananas, eggs, coconut oil, rice malt syrup and vanilla in a large bowl.
  3. In a separate bowl, combine almond meal, flaxseed meal, cinnamon and salt.
  4. Add baking soda and lemon juice mixture to wet ingredients and stir to combine, then add dry ingredients to the wet. Stir until just combined.
  5. Divide mixture into the six-muffin tray, and top with chosen toppings.
  6. Bake for 30 minutes or until muffins spring back when lightly touched in the centre.