SugarDoctor Recipe Vegetarian banana muffins

veggie banana muffins

These healthy muffins are great as a grab-and-go breakfast. They are filled with veggies, omega 3 fatty acids, and are made with wholewheat spelt flour*, which adds a delicious flavour. Plus they’re sweetened with bananas, instead of sugar, making them Sugar Safe®.

Serves 12 muffins


2 cups wholewheat spelt flour*

2 tsp bicarbonate of soda

1/2 tsp salt

1 tbsp ground cinnamon

1/3 cup organic maple syrup

1 tsp vanilla extract

3 ripe bananas

2 free-range, organic eggs

1 tsp rice vinegar

1/4 cup unrefined organic coconut oil, melted

3/4 cup carrots, finely shredded

3/4 cup zucchini/courgette, finely shredded

3/4 cup walnuts or pecans, roughly chopped


Pre-heat the oven to 180C/350F.

Combine the spelt flour, bicarbonate of soda, salt and cinnamon in a bowl.

In a food processor, combine the maple syrup, vanilla extract, bananas, eggs, vinegar and oil. Transfer the mixture to a large bowl.

Fold the dry mixture into the wet until thoroughly combined. Mix in the carrots, zucchini/courgette, and nuts. Spoon the mixture into paper-lined muffin tins, ensuring you have a consistent amount of vegetables and nuts in the mix.

Bake for 25-30 minutes or until a knife can be inserted and removed clean.

Andy’s Sugar Safe® Tips

These veggie muffins contain sufficient fat/protein/carbohydrate content to constitute a complete breakfast replacement meal, so grab them on the go (if you have to!) or relax and enjoy them before you head out.

* To make these gluten-free, substitute the spelt flour with either  buckwheat, chickpea, quinoa or coconut flours, or a mix of all of them.

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