Recipes: Breakfasts, Desserts

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Mambolicious Banana Muffins


Submitted by Tina T. of Dunedin, FL, for the Mambolicious Recipe Contest 2009.


  • 2 cups organic whole wheat flour
  • 1 Tbsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 2 Tbsp. Equal Exchange® Cocoa Powder
  • 1 cup very ripe bananas
  • 1/2 cup milk, soy or rice milk
  • 1/2 cup safflower or coconut oil
  • 2 large eggs
  • 2 Tbsp. almond or cashew butter
  • 1/4 cup chopped walnuts

Topping (optional):

  • 6 Tbsp. hemp seed
  • 1/2 cup chocolate chips
  • 1/3 cup chopped walnuts


  1. Mix all your dry ingredients in one large bowl (excluding the chopped walnuts) .
  2. Mix all your wet ingredients in one small bowl very well.
  3. Add the dry into the wet and fold gently until all mixed evenly. Fold in your walnuts.
  4. Grease your muffin tins lightly or use 3 “mini” spring form pans for little healthy breads.
  5. Mix your topping ingredients (if you want a topping).
  6. Place the topping mixture on the top of your muffins (or bread). Be sure and push the topping into the batter before it cooks just a slight bit.
  7. Bake approximately 12 minutes for small muffin breads or 18 minutes for mini loaves.
  8. Place a clean knife in the middle to ensure done through-out. Let cool on a rack and then enjoy!

Servings: 8

Cook’s Note: Keep an eye on the oven from about 10 minutes on. Each oven cooks at a different rate.

Delicious served warm with coconut butter. Delicious serves with almond butter as well.

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