Lucy Parissi shares her banana muffin recipe

The Holt Bakery - Bag
These muffins can be put together in a matter of minutes – they are incredibly easy and oh-so-tasty. The ground almonds and coconut make them incredibly moist, while the streusel topping provides crunch.They are quite versatile too - leave the desiccated coconut out if you prefer and replace with oatbran or flour. Hate white chocolate? Replace with milk/dark chocolate or raisins or leave out altogether. If you don't have spelt flour you can use plain or wholemeal flour instead.  Do use coconut oil if you can - apart from being healthy, it lends a lovely fragrance to the muffins.

I had some Panettone 'Panettoncino' 70mm cases leftover from making mini Panettone at Christmas and  decided to put them to good use again. These sturdy little paper cases don't require the support of a muffin tin - you simply fill them halfway with batter and place them on a baking tray. They also look very pretty - with or without a ribbon!

Ingredients (Makes  6 large muffins)

  • 100g ground almonds
  • 100g white spelt flour (or a mix of white and wholemeal)
  • 50g dessicated coconut
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 150g soft light brown sugar
  • 1 tsp cinnamon
  • 2 large ripe bananas (riper the better)
  • 80ml virgin coconut oil, melted (or vegetable oil)
  • 2 large eggs
  • 1 tsp almond extract (BakertBits Mandorla Dolce)
  • 50g white chocolate, roughly chopped
  • 50g pecans, roughly chopped

Streusel topping

  • 60g white (or wholemeal) spelt flour
  • 60g brown sugar
  • 30g butter
  • 50g pecans, roughly chopped
  • 1 tbsp cinnamon
  • 1/2 tsp salt


Preheat your oven to 180 C/ 350 F. Put your Panettoncino cases on a sturdy baking tray.

To prepare the topping put all the ingredients in a food processor and pulse briefly until the mix resembles breadcrumbs.

Put the coconut oil, bananas, eggs and extract in a food processor and pulse until liquidised. Put the dry ingredients in a large bowl and stir together with a fork. Add the banana mix and fold together with a wooden spoon, making sure you scrape the bottom and sides of the bowl. Finally, add the chopped white chocolate and pecans and mix until just combined. Do not overmix the batter - that's the secret to successful muffins!

Divide the batter evenly between the Panettoncino cases (only fill halfway) and sprinkle about a tablespoon of streusel on top.

Bake in the centre of the oven for about 25-30 minutes. The muffins are ready when firm on top and a skewer inserted in the centre comes out clean. Eat warm from the oven, as a tea time treat or grab one for breakfast on-the-go.

Article Source: supergolden bakes
Images: ©supergoldenbakes