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The Best Banana Muffins

These really have become a staple for me! They freeze well and are amazingly moist, so are a perfect mid afternoon pick-me-up.

You may wonder how bananas could possibly sustainable for us in the UK, but due to their low carbon footprint of 80g COe per banana, and transportation by boat (which produces 1% of CO2 compared to planes), they are actually a great source of sustainable nutrition.

However, there are still things we can do to improve the banana supply chain. First, reach for fair-trade or organic, and packaging free bunches - just be careful not to damage any fruit if you separate them!

Second, where you can, choose a different variety. Most supermarkets often stock only the 'Cavendish' variety, but for plantations to produce just one variety of fruit in high quantity, pesticide use and land degradation are unfortunately the side effects.

And finally, don't let them go to waste! Food waste is one of the biggest contributors to environmental impact in the food industry, so if you have bananas that are past their best, look no further than this recipe for banana muffins below.

Makes 12


100g sunflower oil

100g honey, maple syrup or agave syrup

100g any nut butter (peanut, almond, cashew)

4 tbsp dairy free milk (eg nut or oat)

200g self raising flour

4 very ripe bananas, mashed


  1. Preheat the oven to 180 degrees Celcius and line a 12-hole muffin tin with cases.

  2. In a bowl, mix together the oil, honey/syrup, peanut butter and milk.

  3. Stir in the bananas, then fold in the flour, until just incorporated.

  4. Spoon the mix into the muffin cases and bake in the oven for 20 minutes, until an inserted skewer comes out clean.


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