Banana Breakfast Cupcakes

You can use any nut butter at all for this recipe. I used cashew butter simply because my husband isn't a fan of peanut butter (wtf?). These are light but hearty and make a great addition to breakfast or a snack.

Makes 12 muffins



3 ripe bananas, mashed well

2 eggs

1/3 cup fresh squeezed orange juice

1/3 cup maple syrup or honey

1/2 cup olive oil

1 tsp vanila extract

1/2 cup almond meal

1 cup whole wheat flour

1/4 tsp of baking powder

1/2 tsp cinnamon


250g block of cream cheese

1/3 cup cashew butter (or peanut butter)

2 Tbsp maple syrup or honey


Grease a 12 muffin tin, or add paper muffin cases to the tin.

Preheat oven to 160C

In a large bowl mix all of the wet cupcake ingredients together until well incorporated.

Add in the dry ingredients and stir until just combined. Evenly distribute the batter amongst the 12 muffin cases.

Bake for about 20-25 minutes until just starting to brown.

Meanwhile, make the icing:

With a beater or food processor, mix all the icing ingredients together until light and fluffy. Once your muffins have cooled, spread with the icing and garnish with banana chips or toasted coconut.


xx Michelle


** If the mixture appears too wet, just add a bit more flour, 1 Tbsp at a time.

**This recipe is a variation of one created for Thermomix - available only on

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