The One Where Things Get Healthy…


The One Where Things Get Healthy… and then I ruin all that goodness by adding a whole load of chocolate.


If you’re anything like me, you’re probably getting a little board of all the New Year, New Me healthiness that seems to take over in January. Sometimes, I just want to sit in my onesie with a glass of wine and eat leftover Christmas chocolate and not feel bad about it.

But I figure, if I eat healthy (ish) the majority of the time, then it’s not a big deal if I let myself have a night off every so often. I guess what I’m saying is it doesn’t always have to be about the sacrifices. Instead, it’s all about balancing the good and the not so good stuff.

There is a but coming though. It’s all very well me saying that I’m not about that ‘clean eating’ life, but over the past few months my lifestyle has changed a little and I need to adapt my diet to reflect that. I used to be a barista-come-waitress at a super busy café. In fact, I’ve been doing that part time for about 4 years. I also used to walk to school, work, college and uni so while I was never super sporty, I did keep myself reasonably fit. Recently I have started a new office based job where I spend a lot of my time sat at a desk and I have to get the bus in, so I don’t even get to do much walking. I also get super hungry when I’m sat at my desk (I think my brain just eats A LOT). So I’ve been on the search for something sweet to snack on that isn’t going to be too bad for me. I’ve been really enjoying the Naked bars which are all raw and gluten free and every other good thing under the sun. They are quite pricey for everyday though so I thought I should raid my kitchen cupboards and see what I can put together.

As you will see, there are quite a few batches with slight variations, but that’s just what happens when you’re making up a recipe from scratch.

So, let’s get down to business.


100g Oats

50g Ground Almonds

1 ½ tbsp Caster Sugar

100g Dried and diced Apricots

2tbsp Almond Butter

2 tbsp Golden Syrup

1 egg, beaten

100g Chocolate Chips (I used dark chocolate but you can use whatever you fancy)


  • Pre-heat the oven to 180C.
  • Blend together your oats, ground almonds and caster sugar in a food processor until you get a coarse flour.
  • Mix the apricots, almond butter, golden syrup and egg together with the oats and almonds and then stir in 50g of your chocolate chips. (If you’re in a hurry then go ahead and mix them all in now).
  • Take a tablespoon of the mixture and shape into a ball and place on a baking tray lined with greaseproof paper.

Now this is where the variations started to happen. I quite liked the idea of thumbprint cookies and so I pressed the down on the cookies with the back of a teaspoon, and then sprinkled some chocolate chips into the well that I had created. The cookies will crack and crumble a bit so they need a bit of reshaping to keep them all together.

With the last batch, I baked the cookies in balls and then piped melted chocolate over the top of them. They do (or did until the piping bag split and dumped chocolate all over them) look prettiest this way, but I do admit it was a lot of effort for something that is just going to be shoved into my bag as I leave the house every morning.

  • Bake for 5-10 minutes, or until the outer edges are turning golden brown. Leave to cool on a wire rack and enjoy! (But not too many at once because it kind of defeats the point!)


If you don’t have a massive sweet tooth then you don’t have to add so much golden syrup, I just found it handy to bind together the mixture. Also, if apricots aren’t your thing then use any dried fruit you like and the same can be said for the almond butter. There are loads of nut butters out there so choose the one for you and get baking!


Nutritional Stuff:

Calories                                Carbs                     Fat                          Protein                 Sodium                 Sugar

Total:     1,543                     196                         97                           55                           242                         109

Per Serving: 86                  11                           5                              3                              13                           6

(All this info comes from

RIP my piping bag.


New York, New York


New York Food Diary

It’s oh so quiet on this blog isn’t it? Well as you can probably guess from the title of this post, I’ve been off to the big city, New York.

It was my first time to New York and it did not disappoint. Despite a few hiccups at the airport and more than our fair share of rain it was easily one of the best experiences of my life and I can’t wait to hop on a plane and head back.

Of course we did the touristy bits and pounded the pavements until our feet were very sore indeed, but we also did a cheeky bit of ‘food tourism’. We sampled some of the best of what New York had to offer our tummies (well, at least within our price range).

I would love to be able to show you some snaps of all the delicacies we tried but unfortunately they were just too darn good and we had emptied the plates before I got the chance to get my camera out! FAIL. Hopefully Pinterest will come to the rescue and I can give you some idea of what we ate.

I’ll also leave a little list of places that we loved in case you’re off to New York and looking for some tasty treats!

Black and White Cookies //


Friends who have been to New York before all rave about these. I’ve never heard of them and after being told that they were ‘like a cake but a cookie and dipped in black and white icing’, I wasn’t overly convinced that they were worth the hype. But they are, trust me. Like a cake but a cookie dipped in black and white icing may be the best way of describing them as well. We picked some up from William Greenberg Dessert nearby the Met. William Greenberg is renowned for its Black and White cookies, so if you’ve worked up an appetite traipsing around the Met, definitely head there for a little pick me up.

City Bakery //


Four words. Hot Chocolate, Homemade Marshmallows. Enough said.

Nom Wah Dim Sum //


We decided to go for some authentic Dim Sum in China Town and went to Nom Wah. Running for something like 100 years Nom Wah is quite special. The service is interesting (plates slammed down on your table and servers shouting over your heads) but everything arrived fast, hot and tasty. Nom Wah is also home to the biggest egg rolls I have ever seen in my life! Nothing prepared me for those bad boys.


Pizza by the slice & Street food //

London why have you not caught on to this? Where else in the world can you get pizza in the middle of the night and not even have to step foot in a restaurant? After freezing cold wind and rain, we just craved something carby and cheesy, and pizza was always there for us when we needed it.

John’s Pizzeria //


Pizza round two – the fancier one. We found John’s Pizzeria a few blocks down from our hostel in Times Square. We were expecting plastic table tops and super greasy food but boy were we in for a pleasant surprise. When we arrived we walked into a really cosy bar with a stunning Christmas tree and fairy lights absolutely everywhere. We were told it would be about a 30 minute wait for a table and so took a seat at the bar. About 15 minutes later our number was called and we were taken through to a HUGE (seriously amazing) dining room. I have to say, this was the only place we ate in New York where I really felt like we were part of the New Yorker life. We ordered a white pizza (I will try and post a recipe soon) and just enjoyed the atmosphere. Unfortunately we were absolutely exhausted so after only about two slices we decided to have our pizza boxed up and took it back to our hostel where we immediately climbed into our pjs and ate it in bed. If (hopefully more like when) I go back to New York I definitely want to try John’s Pizzeria again, a bit more prepared with what to expect and with more energy to really enjoy it.

Ellen’s Stardust Diner //

I have no words. It felt like I had walked onto the set of Glee, but not in the way that I discovered I could sing and dance, and more in the way that I was confused and totally overwhelmed. The food was fine, just standard American Diner really, but what you really come here for is the servers. They sing their hearts out and perform to a packed restaurant. I would definitely recommend a visit just for the experience.

Dylan’s Candy Bar //


Loved. It. Truly the most extensive pic’n’mix I have ever seen! I tried to behave myself and only chose sweets that I can’t get back home. So I stocked up on Candy Corn, Tootsie Rolls, Taffy, Sour Patch Kids and the rest. *Added bonus – Dan and Vanessa visit it in Gossip Girl, so it must be good!*


230 Fifth //


This really is the icing on the cake. The view from this rooftop bar is stunning. Feeling like proper New Yorkers we popped in for brunch and helped ourselves to their buffet range. It was about $29, and an absolute bargain. I think these photos speak for themselves really.


Hope you enjoyed this post!

Where We Went //

William Greenberg Dessert

1100 Madison Avenue, New York, NY 10028

City Bakery

3 West 18th Street, New York, NY 10011

Nom Wah Tea Parlour

13 Doyers Street, New York, NY 10013

John’s Pizzeria, Times Square

260 W. 44th Street, New York, NY 10036

Ellen’s Stardust Diner

1650 Broadway 51st Street, New York, NY 10019

Dylan’s Candy Bar

1011 3rd Avenue, New York, NY 10065

230 Fifth

230 5th Avenue, New York, NY 10001

And here are a few of my touristy shots thrown in for good measure!



Spruced Up Sausage Rolls


Well it’s beginning to look a lot like Christmas isn’t it?

I can’t get enough of the festive season, and while it may be mid-November, I’m already on the lookout for some tasty party bites.

I found this recipe for Chorizo and Apple Sausage Rolls on BBC GoodFood and immediately had to try them!

They’re great for something a little bit special, but don’t necessarily punch you in the face with ‘Christmassyness’, which I’m told may be a relief to some. Who knew?

Anyway, if you do want to go all out festive on your sausage rolls then go for it!

I think you could replace the apples with cranberries, or replace the sausage with cheese (imagine a brie and cranberry roll, turkey, bacon – whatever). This recipe makes roughly 12 sausage rolls, but obviously it depends how large or small you decide to make them.


Small knob of butter

A small eating apple, peeled, cored and finely diced

A chorizo ring, or 6 chorizo-style cooking sausages

Small handful of parsley, chopped

375g puff pastry (I used shop bought, but I thought if Mary Berry buys her pastry then so can I)

3 tbsp apple sauce

An egg, beaten

1 tbsp sesame seeds (optional)

1tbsp chia seeds (optional)



  • Melt the butter in a pan and then add the apple and cook for around 5 minutes until the apple has softened. Don’t cook it too much or you’ll lose some of the texture of the filling in the roll. Once cooked, set aside to cool.
  • Remove the sausage skins and put the meat in a bowl. Add the parsley and the cooled apple and mash everything together. You can use either your hands or a fork – your choice. If you’re using the chorizo ring, the mixture is not going to mash particularly well so you may be better off dicing your chorizo and then roughly squishing together with the apple and parsley. Personally I liked that the filling was a little coarser.
  • Heat the oven to 200 C/ 180C fan/ Gas 6. On a lightly floured surface, roll out the pastry to a rectangle, roughly 32 x 20cm. I found that my chopping board was roughly this size so it acted as a really handy guide.
  • Cut the pastry in half so you have 2 long thin rectangles. Spoon the apple sauce down the centre of each bit of pastry and then roughly spread the chorizo mix into two long sausage shapes on top of the apple sauce.


  • Brush the edges of the pastry with a little beaten egg, and then bring the pastry together on one side to hold the filling. Seal the edges by pressing the pastry with a fork.
  • Cut the sausage rolls into smaller bits. I cut mine to about 7cm long (a bit bigger than bite-sized but smaller than a regular sausage roll), but you can make them as big or small as you fancy. Place them on a baking tray, leaving plenty of space for them to puff up. I greased my tray because it’s a little old now, but if you have a non-stick baking tray then there’s no need.
  • Brush the mini rolls with more of the beaten egg and sprinkle with your chia and sesame seeds (or poppy seeds if that’s what you fancy) and cut small slashes on the top of each roll.
  • Bake for 20-30 mins, turning the tray round half way to make sure they are equally baked.

These taste amazing warm, but I’ve been taking them in my packed lunch this week and they taste just as good cold.

IMG_4391P.s. Apologies for the blurry photos this week! I only had my phone to hand.

The best, boldest coffee cake in the world (with added extra bits)


Happy November!

I hope you all had a spooky Halloween.

Okay, so this isn’t a very spooky bake this week, but it really is a treat! (See what I did there?)

Upside-Down Banana and Chocolate Coffee Cake

While whiling away time on Pinterest, I came across a recipe for ‘upside-down brown butter and banana coffee cake’. Well, I thought, I’m just going to have to check this one out!

So imagine my disappointment when there didn’t appear to be any coffee at all in the recipe! I couldn’t get my hankering for coffee cake out of my head so I set about creating a mash-up of recipes that would tick all the right boxes. The result?

Gluten-Free Upside-Down Brown Butter, Banana, Hazelnut, Chocolate Coffee Cake. Bit of a mouthful.

So let’s just settle for Upside-Down Banana and Chocolate Coffee Cake.

This cake is the lovechild of The Recipe Girl’s brown butter banana coffee(less) cake and Jamie Oliver’s best, boldest coffee cake in the world, and I think it tastes absolutely delicious. The cake is super gooey and would make a great treat for any special occasion.



30g salted butter

2 tbsp light brown sugar

2 tbsp caster sugar

¾ tsp ground cinnamon

One medium ripe banana

1 tbsp hazelnut butter


200g dark chocolate

175g unsalted butter

1 tbsp instant espresso powder

70g caster sugar

4 eggs (separated)

200g ground almonds


  1. Grease a loose-bottom cake tin and line with greaseproof paper.
  2. On a medium-high heat, melt the butter in a pan until it goes brown (it should take about 5 minutes). Pour the butter into the bottom of the tin, making sure it coats the base evenly.
  3. Mix together the two sugars and cinnamon and sprinkle equally over the butter base.
  4. Then chop the banana into equal discs and place neatly over the sugar.10736061_10152373471846507_528694567_n
  5. Gently warm the hazelnut butter over a low heat on the hob. This will make it easier to spread over the banana-sugar layer without disturbing it. Once the hazelnut butter is thinned, gently spread a thin layer over the base.
  6. To make the cake, start by gently heating the dark chocolate, butter and espresso powder in a small pan. Make sure to stir constantly to avoid the chocolate catching and burning. Once all the ingredients have melted and the mixture is smooth, set aside and make the rest of the cake.
  7. Whip the egg yolks and the caster sugar together until pale and thick. It will take about 5 minutes with an electric hand whisk so stay with it!
  8. Fold the yolk-sugar mixture in with the chocolate and then add the ground almonds. 
    The mixture just looks so pretty here!10752157_10152373471476507_1854854033_n (1)
  9. In a separate bowl, whisk the egg whites until they form stiff peaks. Then fold the whites into the chocolate-yolk-almond mix.
  10. Bake in the oven for 25-30 minutes. The cake is ready when there is only a slight wobble in the middle of the cake. Remove from the oven and leave to cool. When ready, remove from tin and enjoy!




The great thing about this cake is that you can mix and match ingredients to suit your taste. For example, you could add more bananas, or replace it with other fruits like blueberries or apples. If you’re not a big fan of nut butter then you can leave it out, or if you can’t get enough of hazelnuts try replacing the almonds for ground hazelnuts instead!

If you want to see more from The Recipe Girl or Jamie Oliver then click on these links!

Gigs and Macaroons


What a week! I went up to London on Thursday to see my housemate from university and to go see a gig in Notting Hill. If you haven’t heard of Bear’s Den, then definitely look them up! They’re in the process of releasing their first album, and having heard their songs, I can promise you that it’s going to be such a treat! It was such a lovely venue and so chilled out. The crowd seemed to genuinely love the den and were hanging on to every chord.


So much love for Bear’s Den last night #tabernacle #bearsden #gignight

View on Instagram

Listen to them here.

On Friday, we went back into central London to have a wander and to have a good old catch up. We started off in Spitalfields market – one of my favourite in London. And of course I couldn’t pass on the chance to pop into a Hummingbird Bakery! I went for the Smoreanne cupcake.


I’ve actually made these before and can confirm that they are delicious!

We then headed towards Shoreditch. I’ve never been before and had heard that it was a good place to watch the world go by. If I’m honest, we were very underwhelmed. I don’t think it helped that neither of us had any internet and couldn’t figure out where the actual main ‘bit’ of Shoreditch was.

So after waiting for what seemed like forever for a bus, we headed back towards Chelsea and Kings Road. We popped into the Lush Spa to have a mooch, and then made our way towards the Saatchi Gallery. If you’re ever in the Chelsea area then definitely head to this place! It’s 100% free and has a really interesting collection of modern art.


But on to the important bit – cake! What better way to wrap up a wonderful few days than to indulge in some macaroons? Well, I don’t think there is a better way! I’m still getting excited by the signs that autumn is here! (Even the rain.) So I went for an autumnal feel for these macaroons. Because I am still finding my way with macaroons I went basic. The shells are just vanilla – I didn’t want to mess around with adding more or less liquid or ingredients. But for the filling I used toffee sauce (I know it’s cheating but I was really focussing on getting the shells right before moving on to more complicated things). I blended the toffee sauce with an apple that I had baked with some cinnamon and brown sugar and voila – the filling is good to go!


Toffee Apple Macaroons



175g Icing sugar

125g Ground almonds

3 Large egg whites*

75g Caster sugar

1-2 tsp Vanilla essence

¼ tsp gel food colouring**

*If you’re organised enough, then I’d suggest separating these eggs the night before and leaving them in the fridge. I’m not sure what it does if I’m honest but all the books tell you to do it!

**Really try to use a gel food colouring. Macaroons are so fussy and just a little too much liquid could ruin it all!


1 Eating apple

1 tbsp Cinnamon

1stp Light brown sugar

6 tbsp toffee sauce



1. The night before, peel, chop and core your apple into 1cm square pieces.

2. Spread out on a baking tray and sprinkle on the cinnamon and sugar. Bake at 90C (fan) for about an hour. They will have visibly dried out.

3. Pop them in a container and leave them at room temperature overnight.

4. Once you have made your macaroon shells, mix together the apple pieces with the toffee sauce. You may need some cornflower just to thicken up the mix.


1. Whizz together the almonds and the icing sugar until very fine. Sieve into a bowl and chuck any grainy bits that won’t go through the sieve.

2. In a large, clean bowl, whisk together the egg whites and a small pinch of salt and the food colouring using an electric whisk until you get soft peaks. Add the caster sugar, a spoonful at a time, whisking in well. Add the flavouring and continue whisking until you have a very stiff, smooth and glossy meringue.

3. Using a silicon spatula or large metal spoon, fold in half of the almond-sugar mix in a figure of eight action. Fold in the rest until just combined – the mixture should be glossy and run off the spoon in thick ribbons. (When my mix was ‘just combined’, it was still quite lumpy and definitely not glossy, so I carried on folding until I got a better texture)

4. Place a silicone macaroon mat onto a baking tray, or if you don’t have one draw equal sized circles onto baking paper with a pencil and line a baking tray with it. Spoon the mix into a piping bag fitted with a 2cm nozzle. Keeping the bag upright, pipe small rounds into your circles, being careful not to go over the edges. Sharply tap the baking tray onto a surface a few times to knock out any rogue air bubbles.

5. Dip your finger in cold water and very gently smooth the tops of the macaroons. Leave them in a cool, dry place for around 20 mins to settle and firm. They *should* form a ‘skin’ and no longer be sticky to the touch. Preheat the oven to 140C (fan). I left my macaroons out for about an hour and nothing happened, so I got bored and popped them in the oven – as far as I could tell there was no problem, so it depends how patient you’re feeling!

6. Bake in the centre of the oven for 20-25 mins until the top is crisp and smooth and the base is crisp with a frill around the edge. Mine didn’t need that long in the oven, maybe only 15 mins. Apparently opening the oven door after 15 mins is good though – it lets out any steam and makes the shells crispier!

7. When they’re ready, take them straight off of the baking tray and on to the side. Leaving them on the baking tray will mean that they continue to cook.

8. When they are completely cool, fill a piping bag with your filling and pipe a small amount onto half the macaroons. Then sandwich together and enjoy!



Healthy S’more Bars


Healthy S’more Bars

Believe it or not, these yummy gooey bars aren’t as bad for you as they might sound!

Trade out regular flour for quinoa flour and you’ve got something that’s gluten free but without the nasty, dry, crumbly-ness of using gf flour.

You can get away with using less butter by using hazelnut butter because it does the same job to bind together all the ingredients.

The chia seeds aren’t 100% necessary (they don’t add anything to the taste) but they add a nice crunch and it’s an easy way to get more protein into your diet.

In fact, if you’re struggling to find quinoa flour, hazelnut butter or chia seeds then by all means just use plain flour and omit the rest – it’s entirely your choice!




Quinoa flour

Soft light brown sugar

Unsalted butter (softened)

Hazelnut butter

Chia seeds

Bicarbonate of Soda


Vanilla essence



Chocolate chips

Mini marshmallows



Soft light brown sugar

Unsalted butter (softened)


Quinoa flour

Chia seeds

Hazelnut butter

Digestive biscuits

Bottom and Middle Layer


  1. Preheat the oven to 160C (This is because I use a fan oven, otherwise use 170C, GM 3-4). Line a baking pan with baking paper and set aside.
  2. In a small bowl, combine the oats, quinoa flour, sugar, bicarb, salt, butter, hazelnut butter, chia seeds and vanilla extract. Stir until you get a crumbly type of. Press this “dough” into the bottom of the baking tray, as if you were making a base for cheesecake.
  3. Cook for 10 minutes or until lightly browned on top and remove from the oven. (The hazelnut butter will make the mix look slightly darker than normal, so be careful not to over bake!
  4. Sprinkle the chocolate chips on top to melt.
  5. Sprinkle the marshmallows on top of the chocolate chips.


Top Layer

  1. Beat together the sugar and unsalted butter until light and creamy. The stir in your oats, broken up digestives and flour. Mix in a spoonful of chia seeds and a tablespoon of hazelnut butter.
  2. Scoop the dough (I used a coffee-measuring-scoop-spoon thing, but an ice-cream scoop would work even better) over the marshmallow layer. The dough doesn’t cover it completely, but will cook together somewhat. Just place the balls of dough evenly over the marshmallows and gently spread out the scoops. Don’t try to fill all of the gaps!
  3. Return to the oven for about 5 minutes (it will still be a bit gooey), then remove and allow to cool. These taste great right out of the oven, but take a good hour to fully set. If you don’t mind messy bars, then dig in!



This recipe makes about 16 slices.


 Curl up with a good book and a cup of tea and enjoy these as the nights get colder and darker!

Autumn Walks and Apple Crumble Cupcakes


Autumn Walks and Apple Crumble Cupcakes (and lots of pictures!)

I’m sure I’ve already given it away, but I love Autumn! I love the changing of the season – the colour of the leaves, the colder mornings, Pumpkin Spiced lattes.

Sunday was a gorgeously sunny day so I decided to don the wellies and go for a walk. I’m incredibly lucky to live so close to the countryside and I’m ashamed to say I don’t make the most of it!






Home from our walk, we set about making a roast dinner, which is where these apple crumble cupcakes come in.


Yes, these really are as intense as they sound!

I love the idea of taking a pudding and creating a cupcake, but I’m not 100% sure that it pays off with this recipe.

Hummingbird Bakery tells you to make the sponge, stew the apples, create your own custard and prepare the crumble – really quite challenging!

This recipe here looks like a simpler version of what I used. For example, it suggests using custard powder rather than making one from scratch.

Apple Crumble Cupcakes Recipe

I hope you liked the slightly different style of blogging and the photos!

Have a great week x


Autumn Favourites

A/W 2014 Favourites

I’m trying something different today!

If you’re in the UK then you know that Autumn is certainly here, and with the change of season I thought it would be a good time to go through all my baking goodies and share my thoughts on what I’m loving at the moment.

Hummingbird Bakery Cake Days

I’m sure it’s no surprise for you that I love this book! Hummingbird is one of my favourite bakeries and I rarely get through a trip to London without visiting one of these shops while I’m there. The recipes are so straight forward and easy to follow meaning that the bakes turn out right (almost) every time. I also love the photography in this book. It’s bold, simple and makes all the cakes look absolutely delicious. What I love most about Cake Days though is the fact that the cakes always taste exactly like they do from the actual bakeries. I’ve had this book for almost three years and it is still the first book I turn to for inspiration.





Biscoff Spread

Bit of a strange choice, I admit. Do you remember those little caramelised biscuits you got at coffee shops with your drink? Well this spread is the biscuit in a condensed form! I’m going to use my pot of spread to make some Linzer biscuits with a Biscoff filling – perfect for autumn!



Breville Hand Mixer

It may not be the most exciting thing in the world, but I love the colour on this! It’s a gorgeous mint green/pistachio colour. It has five speeds and is really light weight, so it is super easy to use. It also has a flat heel meaning that you can rest it on the base without the worry that it will topple over and throw cake batter all over your kitchen!


Cath Kidston Pinny

I was given these two tea towels for Christmas last year, and while I’ve been away at university I’m ashamed to say that they have sat at the bottom of a box in my bedroom. But I’ve now rescued them and decided to be a bit crafty with them. I have always wanted a pinny, even if they aren’t the most practical things in the world. So I stitched on a length of ribbon to each side to create my very own, ‘bespoke’ apron! These just look so cute and make me feel like baking something fabulous as soon as I put them on!



I have to own up, I am now addicted to Pinterest! I think it’s just a great place to get inspiration, not only for bakes and recipes but for all things in your life!


Banana and Chocolate Chip Baked Donuts

Banana and Chocolate Chip Baked Donuts(ish)

I’ve recently discovered Pinterest and I am now ever so slightly addicted. Now, I’ve seen all those ‘pinterest fail’ pictures that circulate the internet, so I entered with a certain level of scepticism. That said, I saw these and I thought to myself, how hard can these be? And the answer is, they are surprisingly easy. The only problem I had was not owning a donut tray or being able to fashion some kind of donut-hole-creator out of tin foil. So in the end, these are more like Banana and Chocolate Chip cupcakes. I think they would look great as donuts though!

*I’m afraid in all the excitement I didn’t take any photos this time, but rest assured they looked great!*


  • 2 Bananas mashed
  • 1/2 cup Soft Brown Sugar
  • 1/2 cup Fat Free Greek Yogurt
  • 1/4 cup Coconut Oil (melted)
  • 2 Eggs
  • 1 teaspoon Vanilla Extract
  • 2 cups Plain Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1 cup Chocolate Chips (I used 1/2 dark chocolate chips and 1/2 milk chocolate chips)

Topping (Optional)

  • 1/4 cup Soft Brown Sugar
  • 1 tablespoon Cinnamon


  1. Preheat the oven to 160C.
  2. Mix together the mashed banana, sugar and greek yoghurt until incorporated.
  3. Add the melted coconut oil, eggs and vanilla extract and mix.
  4. Next, add flour, baking powder, baking soda and salt to the batter and mix until just incorporated. Do not over mix!
  5. Using a spatula, fold in the chocolate chips.
  6. Scoop the batter into a sandwich bag and seal shut. Using scissors snip the bottom corner of one side of the sandwich bag to create your homemade piping bag.
  7. Grease your doughnut baking pan and pipe 3/4 full the batter into each doughnut mould.
  8. Paint melted butter on top of each doughnut before dipping the doughnuts in the sugar and cinnamon mixture to allow them to stick.
  9. Bake for 12 to 15 minutes. Remove from the pan and allow to cool before eating.

Here’s the original recipe if you’re interested!