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Cacao, Banana and Pecan Muffins

Preparation Time
20 minutes

Cooking Time
12 - 15 minutes

Makes 10 - 12 muffins

Allergy Information
Gluten Free, Wheat Free, Vegetarian


  • 120g gluten free self-raising flour
  • ½ tsp. gluten free baking powder
  • 1 egg
  • 50g Lucy Bee Coconut Oil, melted
  • 100ml Lucy Bee Coconut Milk
  • 20g pecans, broken into small pieces
  • 30g sultanas or raisins
  • 1 ripe banana, mashed
  • 1 tsp. Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate
  • Dark chocolate (70%+ cocoa) to decorate, broken into small pieces


  1. Preheat the oven to 180C, 350F, gas mark 4.
  2. Place 12 muffin cases into a muffin tray.
  3. Add the flour and baking powder to a bowl.
  4. In a separate bowl add the egg, Lucy Bee Coconut Oil and Lucy Bee Coconut Milk and mix these together before folding in the flour and baking powder.
  5. Fold in the pecans, sultanas or raisins, banana and Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate. Sprinkle on dark chocolate pieces (this is optional but I say “Do it!”).
  6. Spoon your mixture into muffin cases and bake for 12 -15 minutes.

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