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Banana cinnamon muffins

Serves: 12 muffins
Prep: 10
Cook: 18

    The perfect little healthy treat to add into your child’s lunchbox.


    • 1 cup So Good Unsweetened Almond Milk
    • 1/4 cup packed brown sugar
    • 2 very ripe medium bananas, mashed
    • 2 eggs
    • 1/4 cup light olive oil
    • 2 cups wholemeal self-raising flour
    • 1 tsp ground cinnamon
    • 1/4 tsp salt


    1. Preheat oven to 180°C (350°F). Line a 12-hole muffin tin with papers, or oil well.
    2. In a large bowl, combine flour, cinnamon and salt, and make a well in the centre.
    3. In a separate bowl or jug, whisk together So Good milk, sugar, mashed banana, eggs and oil.
    4. Pour wet ingredients into dry and stir until just moistened, being careful not to over mix. Divide batter into lined tins.
    5. Bake 18 minutes, or until tops are golden and a skewer inserted into the centre of a muffin comes out clean. Cool in tin for 5 minutes, then turn out to cool completely on a rack.


    • If you don’t have wholemeal self-raising flour, make your own by whisking 1 tsp baking powder and 1/4 tsp bi-carb soda into each cup of wholemeal plain flour.

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