Banana and cinnamon muffin recipe

Looking for a banana muffin recipe? Our delicious recipe here offers a healthier alternative to traditional muffin recipes, which are usually laden with refined sugar and unhealthy fats. It’s the perfect accompaniment to a steaming cup of tea or coffee.

While we’ve avoided refined sugar in this recipe, there’s still plenty to satisfy your sweet tooth. Banana and apple bring a natural sweetness, along with the anti-inflammatory spice, cinammon. This warming spice also has a number of wellbeing benefits. Cinnamon is a fantastic source of antioxidants. These helpful molecules work to remove damaging free radicals from our bodies. Cinnamon is also thought to have prebiotic properties. This means it helps to feed the beneficial bacteria in our gut, supporting our gut health.

If you want to up the protein content, you could always substitute half the flour for soya flour, or a vegan protein powder.

This banana muffin recipe is from The Good Gut Guide by Liz Earle. Packed with the latest science and beautifully illustrated throughout, The Good Gut Guide provides practical advice on pre- and probiotics, fermented foods and how best to address your individual needs and goals – whether these be specific to life stage, a long-standing health issue or weight loss.

Watch Liz make low-sugar muffins

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Wellbeing Wisdom

Cinnamon, banana and apple give this bake a natural sweetness and reduce the need for refined sugars.


  • 125g organic wholegrain spelt flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1-2 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 100ml extra virgin olive oil or rapeseed oil
  • 100ml organic whole (full-fat) milk
  • 2 organic eggs
  • 1 eating apple, grated
  • 3 bananas, mashed


  1. Preheat the oven to 190°C/375°F/Gas Mark 5. Put the flour, baking powder, bicarbonate of soda, cinnamon and nutmeg into a large bowl.
  2. In another bowl, put the oil, milk and eggs and beat together, then add the apple and bananas and mix. Tip into the flour mixture and gently beat together until combined. Do not over-beat as lumps are fine in muffin batter.
  3. Line a large six-hole muffin tin with paper cases and spoon the mixture into each one. Place in the oven for 25-30 minutes or until risen and golden. Remove the muffins from the oven and transfer to a wire rack to cool Best eaten on the day of baking.