Banana Muesli Muffins

So, I’ve been told ‘nesting’ is a real thing before becoming a mumma. Cooking, cleaning and all that jazz. Well the cleaning part not so much (yet!) but I am pronouncing myself as the Domestic Goddess at the moment with the amount of times I’ve been beating sugar, butter and eggs together. Nope, they’re are the healthiest versions I’ve ever tried #sorrynotsorry

I’ve been playing around with Kamut flour, sometimes referred to as Khorasan. It’s said to be an alternative that is much easier to digest. Bonus – it can be substituted directly 1:1 No messy conversions here! I purchase mine from The Source Bulk Foods.

Note: You can substitute Kamut with any all purpose flour. The sugar can also be substituted for any brown sugar.

\\ makes 10 – 12 \\

Muesli Topping

  • 1/3 cup coconut sugar
  • 1/2 cup rolled oats
  • 1 Tbsp Kamut flour
  • 1 1/2 Tbsp butter, softened

Mix all ingredients together in a small bowl until well combined. Set aside.

  • 3-4 over-ripe bananas, mashed
  • 3/4 cup coconut sugar
  • 150g butter, room temperature
  • 2 large eggs
  • 1 1/2 cups Kamut flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon powder
  • 1 cup chopped pecans or walnuts (optional)
  1. Preheat oven to 180º C / 350º F. Grease two 6 x hole muffin trays and/or line with papers.
  2. Beat sugar and butter together with an electric mixer until fluffy.
  3. Add eggs one at a time, fully incorporating after each egg.
  4. Add bananas and mix well.
  5. Using a wooden spoon stir through flour, baking soda, salt and spices and mix until just incorporated. Stir in nuts, if using.
  6. Evenly fill the muffin trays and press muesli topping down over each one.
  7. Bake until golden brown and a wooden skewer comes out clean when inserted in the middle, 25 – 30 minutes.

Don’t forget if you give these a go, tag me on Instagram @nicolejoyinspire so I can see your creations.


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