Luke Hines’ One Bowl Banana Muffins

These naturally sweetened banana muffins are so easy to make and impossible to stop eating. All you need is one bowl and you’re good to go!


  • 2 free-range eggs (or flax eggs for vegan)
  • 120 g (1/2 cup) mashed very ripe banana
  • 3 tbs maple syrup, coconut nectar or monk fruit syrup
  • 3 tbs extra-virgin olive oil, plus extra for greasing
  • 125 g (1/2 cup) finely grated green apple
  • 70 g (1/2 cup) coconut sugar
  • 1 1/2 tsp gluten-free baking powder
  • 1/2 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 125 ml (1/2 cup) almond, hemp or coconut milk
  • 155 g (1 cup) grated carrot (about 2 small carrots)
  • 135 g (1 cup) grated zucchini (about 1 zucchini), squeezed of excess liquid
  • 170 g (1 cup) hemp seeds
  • 200 g (2 cups) almond meal
  • 3 tbs roughly chopped walnuts, to serve


Step 1.
Preheat the oven to 190°C and grease a 12-hole muffin tin with oil or line it with paper cases.

Step 2.
Prepare your flax eggs in a large bowl so they have time to thicken. Once the flax eggs are thick and goopy, add in the mashed banana, sweetener and olive oil and whisk well to combine. Add all the remaining ingredients, except the walnuts, and stir to form a batter.

Step 3.
Spoon the batter evenly into the prepared muffin holes, scatter over the walnuts and bake for 40–45 minutes, or until the muffins are lovely and golden brown on top, firm when pressed and a toothpick inserted in the centre comes out clean. (When you press on the top it shouldn’t feel too spongey, so don’t be afraid of baking these for a little longer if need be to cook them through.)

Step 4.
Turn the muffins out onto a wire rack to cool. Enjoy straight away or store in an airtight container in the fridge for up to 5 days or freeze for up to
3 months.

Makes 12


eat more vegan Extract from 
Eat More Vegan by Luke Hines.
Available now. Published by Plum. Photography by Mark Roper. Go to Booktopia to purchase.