Banana & Sour Cherry Muffins

Bananas, flaxseed and spelt are all sources of tryptophan. This essential amino acid provides the building block for serotonin, a ‘mood boosting’ chemical transmitter in the brain. Sour cherries contain melatonin, a hormone that plays an important role in sleep – a time when brain chemicals like serotonin are replenished.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 10 muffins


  • 100 g coconut oil, melted
  • 150 g unrefined dehydrated coconut nectar
  • 280 g wholegrain spelt flour
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 2 eggs (or if vegan, 2 ‘flax’ eggs made with 2 tbsp flax seed mixed with 5 tbsp water)
  • 4 large ripe bananas
  • 200 g sour cherries, chopped
  • 80 g chopped pecans
  • 80 g coconut shavings, lightly toasted (optional)
  • 1 pinch of sea salt


  • Preheat the oven to 160°C fan/325°F/Gas Mark 3 and line a muffin tin with paper cases.
  • Soak in hot water, with just enough to cover them, for 30 minutes (prevents the cherries burning in cooking).
  • If using flax eggs, make them up and leave for 10 minutes.
  • In a food processor combine the coconut oil and sugar.
  • Then add in 3 bananas and blend until the mix is just combined.
  • Decant the mixture into a bowl. Add the other half of the banana after cutting it into medium chunks. Fold in the remaining ingredients until the flour is fully incorporated (save a few of the pecans and coconut shavings to garnish the top).
  • Place 2 tbsp of mix into each muffin case, garnish the tops and bake for 30 minutes or until cooked through and the centres spring back when lightly pressed.
  • Remove from the oven and allow to cool. They can be stored in an air tight container for up to 5 days.


Allergens: nuts, berries. CNM recommends the use of organic ingredients.
Recipe by Francesca Klottrup, chef and nutritionist, lecturer on the Natural Chef and Vegan Natural Chef Diploma Courses. Photograph by Juliet Klottrup