Healthy Banana Muffins

Eating healthy lunches at work and school can be a chore, one way to combat it though is to prep meals and snacks on a Sunday so you can wake up and go during the week!
Give these fluffy, buttery and delicious banana muffins a recipe a go and you will have all of your co-workers in awe.
A few benefits of prepping healthy meals and snacks beforehand include:
Portion control
Save time in the morning and money
Manage hunger
Reduce food waste
Enjoy more variety
Prep Time 20 minutes
Cook Time 40 minutes
COURSEBreakfast, Dessert
Servings 12 Muffins



  • 1 1/2 Cup JC's Australian Almond Meal
  • 1 3/4 Cup Self Raising Flour
  • 1 Tsp. Baking Powder
  • 3/4 Cup Brown Sugar
  • 1 Cup Mashed Very Ripe Banana 2-3 depending on size
  • 2/3 Cup Buttermilk
  • 1/3 Cup Canola Oil
  • 2 Eggs
  • 2 Tsp. Vanilla
  • JC's Australian Flaked Almonds For decoration

Salted Caramel Sauce

  • 1 Cup Sugar
  • 1/4 Cup Water
  • 1/2 Cup Cream
  • Salt Flakes



  • Combine in a bowl the sifted flour and baking powder, almond meal and brown sugar then mix well.
  • In a bowl or jug whisk together the banana, buttermilk, oil, eggs, and vanilla until well combined then stir into the dry ingredients . Mix until just combined, do not over mix. Spoon the mixture evenly into a paper lined 12 x 1/3 cup muffin pan. Top each muffin with a sprinkle of flaked almonds.
  • Bake at 170°C FF for 28-30 minutes or until golden and cooked through. Allow to cool for 10 minutes in the pan then transfer to a cooling rack to cool completely.


  • In a small saucepan combine the sugar and water and stir over a medium heat until the sugar has dissolved. Bring to the boil and cook without stirring for 5-6 minutes or until the toffee is golden. Remove from the heat and very carefully pour in the cream. Return to the heat and stir for 1 minute until well combined and smooth then stir through a pinch or two of salt flakes. Cool.
  • Serve the muffins with a drizzle of Salted Caramel Sauce
Keyword banana, healthyrecipe, muffins