Banana, coconut and dark chocolate muffins


Want to whip up a “not too naughty” treat in less than half an hour after dinner? Look no further than these tasty little banana, coconut and dark chocolate muffins. The banana gives the muffins a real ‘mositness’ and with the crunchy coconut on top and melted chocolate inside it’s the perfect accompaniment. These are perfect for a morning tea snack or a sweet treat after dinner with a good hot cuppa.


  • 1 1/4 cups plain flour
  • 1 tsp baking powder
  • 2 ripe bananas, mashed
  • 1/2 cup butter, melted
  • 2/3 cup sugar
  • 1 egg
  • 1/2 tsp vanilla essence
  • 3/4 cup shredded coconut
  • dark chocolate chunks

Makes 10


Preheat the oven to 180 degrees. Line muffin cups with cupcake liners.

Stir together flour and baking powder. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture. Stir in chocolate.

Divide batter among 10 lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake for about 20 minutes or until muffins are puffed and golden. Transfer muffins to a rack and cool slightly.

Enjoy with a pot of delicious Sencha green tea!

Happy baking, love Jem x


Cheese, tomato and oregano muffins

cheese muffins

What to bake when you don’t feel like something sweet? Cheese, sun-dried tomato and oregano muffins of course! These little balls of heaven are my new favourite snack; and perfect for brekkie on the go, afternoon tea or for work/school lunches. Using buttermilk instead of regular milk really gives the muffins a soft moist texture. This is a simple recipe and takes no time at all to cook, and hey they taste delicious warm or cold. Spinach and capsicum would also work great with this recipe.


  • 2 cups plain flour
  • 2 tsp baking powder
  • 1 1/2 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup Parmesan cheese, grated
  • 1 cup cheddar cheese
  • 2 eggs
  • 200ml buttermilk
  • 3 tbl olive oil
  • 1/2 cup sun-dried tomatoes, drained and diced
  • handful of cheddar cheese, for sprinkling

Makes 10


Preheat oven to 200 degrees. Lightly spray a muffin tray with oil or place muffin cases inside.

Sift flour, baking powder, salt, pepper and oregano together into a large bowl. Stir in cheese.

In a jug combine egg, buttermilk and olive oil.

Make a well in the centre of the dry ingredients. Add milk and mix lightly until just combined.

Spoon mixture evenly into prepared muffin tray/cases and sprinkle with extra cheese.

Bake for 20 minutes, or until cooked when tested with a knife. Cool in tray for 5 minutes then transfer to a wire rack.

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