Two varieties of delicious banana muffins made with the dregs of my pantry – cacao nib banana muffins and banana muffins with chocolate chips and pecan.

I will admit, my pantry isn’t your average, bare cupboard. I’m fortunate that I have a kitchen packed to the gunnels with ingredients that I have amassed over the years and even more fortunate that on both occasions my adding and substitution with gay abandon didn’t result in complete catastrophe. Generally speaking, baking is a precise art. There’s something about it that means weights and measures really are pivotal and I’ve botched many an improvised batch by ignoring the rules.

However, both of these banana muffin recipes however were born of reckless disregard for either recipe. Put simply, I wanted banana muffins and I wanted them without having to venture out for a single ingredient. Laziness par excellence, I was resolute that I could make it work.

Cacao nib banana muffins (makes 12)

  • 3 very ripe bananas
  • 2 Tablespoons coconut oil
  • 1/2 cup honey or maple syrup – I used honey
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup rice flour
  • 2/3 cup whole wheat flour
  • 1/3 cup cacao powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon powder
  • 1/4 cup cacao nibs (or more as you like)
  • Preheat oven to 350 degrees F. Line a muffin tin with liners.


Place peeled bananas in the bowl of a mixer. Beat until well mashed.

Untitled-3Add oil, honey, egg, and vanilla, and continue to beat on medium until well combined. Add whole wheat flour and rice flour, cacao, baking soda, baking powder and cinnamon and beat on low until well combined. Stir in most of the cacao nibs. Scoop batter into the prepared muffin liners. Sprinkle with remaining cacao nibs.

Bake 18 minutes, or until a knife comes out clean. If you can resist, I would leave the muffins in the tin to cool so that they keep their shape.



Banana muffins with chocolate chips and pecan (makes 12)

  • 1 1/2 cups whole wheat pastry flour or white whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 bananas
  • 1/4 cup honey
  • 1 tablespoon vanilla
  • 1 tablespoon coconut oil
  • 1 egg
  • 1/2 cup nonfat plain greek yogurt
  • 1 tablespoon unsweetened almond milk
  • 1/3 cup chocolate chips (or cacao nibs)
  • 1/3 cup chopped pecans – you could use walnuts if you’re more traditional, I’m just a pecan fiend


Preheat oven to 350 degrees F. Line a muffin tin with muffin cases or spray with non-stick cooking spray.

Add bananas, honey, vanilla, oil, egg, milk and yogurt to a bowl. Whisk until well combined, smooth and creamy. Add flour, baking soda and salt and mix until just combined. Gently fold in chocolate chips and nuts.


Divide batter evenly into each muffin case and bake for 20-25 minutes or until a skewer comes out clean. Best to cool in the tin for a little while so the muffins keep their shape then remove and transfer to a wire rack to finish cooling. These are delicious warm but just as good cold. They would be amazing but super indulgent slathered with nut butter.



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