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Updated: Apr 15, 2020

  • 3 ripe bananas

  • 1⁄3 cup sugar

  • 1 egg

  • 1⁄2 teaspoon vanilla extract

  • 1⁄3 cup unsalted butter (melted)

  • 1 cup blueberries

  • 1/2 cup dried cranberries

  • 1-1⁄4 cups flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1⁄4 teaspoon fine sea salt

  • 1⁄4 teaspoon nutmeg


  • 1⁄4 cup unsalted almonds

  • 1⁄4 cup unsalted pumpkin seeds

  • 1⁄4 cup unsweetened coconut flakes


  • Preheat the oven to 375°F.

  • Line 12-cup muffin pan with paper muffin cups and put aside.

  • Mash bananas in a bowl and gently stir in the sugar, egg, vanilla extract, melted unsalted butter and blueberries.

  • In a separate bowl, add the flour, Arewa Baobab fruit powder, baking soda, baking powder, sea salt and nutmeg.

  • Gently fold in the dry ingredients into the banana mixture until combined.

  • Scoop the batter into the muffin cups placed in the muffin pan.

  • Crush the toppings together (unsalted almonds, unsalted pumpkin seeds and unsweetened coconut flakes). Top the batter with the crushed toppings.

  • Bake at 375°F for about 20 minutes. Allow to cool on a rack for 10 minutes. Enjoy.

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