Blueberry and banana muffins (refined sugar free)

2:30 pm on 20 April 2018
Banana and blueberry muffins

Banana and blueberry muffins Photo: Charlotte Graham-McLay

I've got absolutely nothing against refined sugar, but the older I get, the more I seem unable to consume it in copious quantities like I used to. It just doesn't feel great. These muffins are plenty sweet enough with the bananas and berries, and make for a perfect breakfast on the go. I make them dairy-free, and you could replace the egg with your replacement of choice to make these vegan. 

Makes 12 small muffins


3 ripe bananas.
1 egg.
2 big tbsps coconut oil.
2 big, sloppy tbsps coconut yoghurt (the plain, unsweetened kind).
2 cups gluten-free, self-raising flour (I use Edmonds). You may need more, depending on how wet the mix is.
1 tsp cinnamon.
1/2 tsp nutmeg.
1/4 tsp all spice.
1 cup frozen blueberries.
Paper cupcake patty cases.


Pre-heat oven to 180 C. Mash the bananas to a pulp, whisk the egg, and pour it into the bowl. Soften the coconut oil in the microwave if it isn't soft, and add to the bowl (I mix with an electric mixer until it's time to add the flour - then I switch to a wooden spoon to avoid mess). In a separate bowl, mix the spices into the flour. Add the dry mix to the wet bowl, and stir thoroughly. Add more flour if mixture is too runny; you want a goopy but not liquid batter (this can vary based on the bananas and coconut oil used). Add blueberries (no need to defrost first) and stir in. Put patty cases into a muffin tray, and spoon mix in, filling about half-way. Put in the oven, and bake for about 15 minutes, or until brown on top and a skewer comes out mostly dry. Allow to cool before eating - the spices and fruit flavours don't come through as well while still hot. Nice in a bowl with the rest of the coconut yoghurt.


Charlotte Graham-McLay is an RNZ Social Journalist.


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