No waste banana bread muffins


( Serves 6)

Cooking Time: 40 minutes



  • Plain flour 250 grams/ml
  • Bananas 180 grams/ml
  • Sugar (from sugar cane) 120 grams/ml
  • Oat milk 80 grams/ml
  • Rapeseed (Oil) 100 grams/ml
  • Baking powder 10 grams/ml
  • Vanilla extract 5 grams/ml
  • Cocoa powder 15 grams/ml
  • Almond extract 3 grams/ml


  • Heat the oven to 180 degrees fan.
  • Mash the bananas and then add the oil.
  • Slice the banana skins into thin strip about 1-2 cm long and put to the side.
  • Add your sugar, milk, oil and extracts to the bananas and  whisk.
  • Once smooth then add your sifted flour, cocoa powder and baking powder.
  • Fold until well mixed.
  • Add the banana skins bak in and gently fold them in.
  • Place the mixture into cup cake holders or into a oil greased tin (if traditional).
  • Cook for 40-45 minutes if making as a whole. If cooking like the pictures reduce the time to about 30 minutes

Extra Notes

  • 2 large bananas or 3 small ones.
  • Half a tsp of almond extract and 1 tsp of vanilla.

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