Banana, oat and Greek yoghurt muffins


Are you craving a sweet but don’t want to undo the run you just struggled on for 30 minutes? This is the muffin recipe for you! These muffins are butter free, flour free, have very little sugar and are beautifully moist! I was searching through my fridge yesterday morning thinking of what to bake, and had a litre of yoghurt, a few bananas which were looking a little brown and got inspired to create something healthy. These muffins are perfect for a morning or afternoon snack, a brekkie on the go and a dessert after dinner.  The chocolate drop when warmed up oozes in to the middle of the muffin and is bloody amazing! Store muffins in an airtight container for up to one week (if they last that long).


  • 1 cup Greek yoghurt
  • 2 large bananas, mashed
  • 2 eggs, beaten
  • 2 cups rolled oats
  • 1/4 cup brown sugar
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • optional – chocolate drops, to place on top of each muffin

Makes 10-12


Preheat oven to 180 degrees and prepare a muffin tray with muffin cases.

Add all the ingredients except for the chocolate drops into a large bowl and stir until batter is smooth and creamy.

Pour batter into prepared muffin cases, filling each about 3/4 full. Place a chocolate drop in the middle of each muffin.

Bake for 20 minutes, or until the tops of the muffins are set. Allow muffins to cool in pan for before removing. Enjoy warmed up with a nice cuppa!

Happy baking, love Jem x


Banana muffins

banana muffins

Gluten free, sugar free and tastes amazing? Yes it is true, these scrumptious little bites of heaven are in fact healthy and delicious! I personally love banana bread and these muffins come a close second. This winner recipe is short, simple and sweet. There’s nothing I dislike more then reading a “paleo recipe” with about 40 steps and including ingredients you probably haven’t even heard of, well I haven’t heard of anyway… These muffins are a perfect healthy treat for the 5:2 diet, a snack in the old work lunch, or even a little dessert after dinner.


  • 1/4 cup butter
  • 2 large bananas
  • 1 egg
  • 2 tsp honey
  • 1/2 cup rolled oats
  • 1/2 cup almond meal
  • 1 tsp vanilla extract
  • 1 tsp. baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 cup walnuts, chopped finely

Makes 9


Preheat oven to 180 degrees and prepare a muffin tray.

Place all ingredients in a large bowl and mix until smooth and creamy.

Then pour the batter into prepared tray, filling each about 3/4 full.

Bake for 10-12 minutes, or until the tops of the muffins are set and a knife inserted into the middle comes out clean.

Allow muffins to cool before removing.

Store in an air-tight container after sneaking a few of course…

Happy baking, love Jem x

Melk Tart


Birthdays always call for special desserts, and being as my mum is South African I had to make her Melt Tart, or as we call it ‘Milk Tart’… This scrumptious dessert is actually one of my favourites too – it is light, full of flavour, not overly sweet and just all round delicious! It’s very similar to a custard tart, just not as heavy and sugary. Any fruit would taste divine on top, I just absolutely adore strawberries! I can’t say this little number lasted more than a day in our fridge! It’s easy to make and a dessert the whole family will love.


  • 1 sheet of shortcrust pastry, slightly soft
  • 1 stick cinnamon
  • 500ml milk
  • pinch of salt
  • 75ml plain flour
  • 75ml sugar
  • 15ml butter
  • 2 eggs, beaten
  • sprinkle ground cinnamon
  • strawberries to serve

Serves 6-8


Pre-heat oven to 220 degrees. Grease a round baking dish, then line the pastry around the edges. Make the edges neat and prick the base lightly with a fork.

Heat the milk with the cinnamon stick in a pot and bring to the boil. Then take the pot off the heat and remove the cinnamon.

In a medium bowl mix the salt, flour and sugar. Slowly add a little hot milk to the mixture and mix well. Pour the flour mixture into the remainder of the hot milk and return to the heat. Allow to simmer until the mixture is thick, stirring occasionally.

Remove from the heat and stir in the butter. Then allow to cool and stir in the eggs.

Spoon the filling into the pastry lined dish, and sprinkle with cinnamon.

Bake for 10 minutes. Then reduce the heat to 180 degrees and bake for a further 25 minutes – take care not to overcook the tart though.

Serve the Melk Tart cool with strawberries and enjoy!

Happy baking, love Jem x

Coconut crunch cookies

coconut cookies

Feel like baking something easy this afternoon? These coconut crunch cookies are absolutely delightful and super easy to make! No doubt you’ll have most of the ingredients tucked away in your pantry already. They are the perfect treat for school lunch or an afternoon snack. These cookies are a winner for the whole family!


  • 125g butter
  • 1/2 cup sugar
  • 1/2 tsp cinnamon
  • 1 tsp vanilla essence
  • 1 egg
  • 1 1/4 cups self-raising flour
  • 1 cup desiccated/shredded coconut
  • 1 cup Corn Flakes, crushed

Makes about 15 cookies


Preheat oven to 180°C. Line a baking tray with baking paper.

Beat butter, sugar, cinnamon and vanilla essence in a medium bowl until creamy. Beat in the egg then fold in flour and coconut until combined.

Roll small spoons of the mixture into balls, and then roll in the crushed Corn Flakes. Place biscuits onto the prepared tray and bake in preheated oven for 15 minutes or until golden – you want the cookies to be a little chewy on the inside for a lovely texture balance with the crunch of the outside.

Stand on tray for five minutes before transferring to a wire rack to cool. The cookies can be stored in an airtight container for up to one week. I doubt they’ll last that long though…

Happy baking, love Jem x

Bread and butter pudding

bread and butter pudding

So bread and butter pudding is pretty much my favourite dessert ever! It’s not too rich, it melts in ones mouth and it’s so bloody easy to make. Luckily it’s my dad’s favourite too, so I made it for him for his birthday. I pretty much just ate the whole Easter weekend – that’s what you’re suppose to do though right? Do you know what makes b&b pudding even more delicious? Vanilla custard! Yum – I can almost smell the dessert as I’m writing this… The crispy pudding goes so well with the creamy custard that it is a match made in heaven!



  • 4 eggs
  • 2 cups milk
  • 1/4 cup sugar
  • 1 tsp vanilla essence
  • 1/4 tsp ground cinnamon
  • 8 slices bread
  • roughly 40g butter, softened for spreading on bread


  • 1/4 cup sugar
  • 3 tbl plain flour
  • 3 eggs
  • 2 cups milk
  • 2 tsp vanilla essence

Serves 4


For the pudding – in a medium bowl whisk eggs, milk, sugar, vanilla and cinnamon. Grease a baking dish.

Spread both sides of each bread slice with butter then arrange half the bread in rows in prepared dish and pour egg mixture over bread.

Cover with cling wrap and leave to absorb for roughly an hour.

To make the custard – whisk all ingredients on low heat in a medium saucepan. Whisk custard constantly until thickened.

15 minutes prior to baking pudding preheat oven to 180 degrees. Then bake for roughly 30 minutes or until golden and set.

Serve the pudding hot with custard poured over and a sprinkle of cinnamon!

Happy baking, love Jem x

Carrot cupcakes


Happy Monday everyone! I baked these delightful little cups of carrot cake goodness at about 10pm last night – for a late baking session they sure did taste scrumptious! I wouldn’t classify this recipe as “healthy” but hey they have carrot instead of my usual chocolate so I think they’re okay to eat as a cheeky breakfast, right? These cupcakes are also great for a tea party, dessert, afternoon snack and a school lunch treat. Or why not turn this recipe into one large amazing carrot cake? The cream cheese frosting adds an extra bite that compliments the carrot so well – I really can’t resist a delicious dessert can I? Actually don’t answer that…just bake these instead!



  • 4 eggs
  • 2 cups sugar
  • 1 cup sunflower oil
  • 2 cups plain flour
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp ground allspice
  • 3 cups carrot, grated


  • cream cheese
  • 2 tbl lemon juice
  • top with almonds, shaved chocolate, white chocolate buttons, walnuts (optional)

Makes 24


Preheat the oven on fan forced to 180 degrees.

In a large bowl, beat the eggs, sugar and oil. Combine the flour, cinnamon, baking powder and all spice, then gradually add to egg mixture. Stir in carrot.

Grease muffin cases and place in a muffin tray. Fill the cases about 2/3 with the mixture.

Bake for about 25 minutes or until cooked inside – to test a cake always insert a knife near the center and you’ll know it’s cooked when it comes out clean.

Transfer muffin cases to a wire rack to cool before frosting.

For the frosting – mix together cream cheese and lemon juice in a bowl. Frost cupcakes with a knife evenly, then add your choice of toppings and store in the fridge in an airtight container. Oh and eat one (or two) first of course!

Happy baking, love Jem x