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Nutty Banana Cupcakes



⅓ cup CocoPacific Virgin Coconut Oil
2 cups TIANA Fair Trade Organics All Purpose Cassava Flour (gluten free)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup CocoPacific Coconut Palm Sugar
2 eggs
2 teaspoons vanilla essence
⅔cup plain yogurt
1 cup mashed bananas
⅓ cup chopped mixed nuts



Pre-heat oven to Gas mark 4 / 350*F

Prepare a silicone muffin pan.

Sift the TIANA Fair Trade Organics All Purpose Cassava Flour (gluten free), baking powder and salt together. Set aside.  In a bowl combine the CocoPacific Virgin Coconut Oil and CocoPacific Coconut Palm Sugar, add the eggs and vanilla.

Beat with a whisk until smooth.  Add the flour mixture alternately with the yogurt. Mix until smooth.

Fold in the bananas and nuts.

Pour into the muffin pan and bake for approximately 20 – 30 minutes.

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