When you have to cut down on cake, do not starve yourself. You can scale them down and bake them in smaller pans. If you have further restrictions, you can do cupcakes but for a healthier version, please go for muffins. However if you still want to stick to your diet resolutions, mini muffins are for you. These bite-size portions keep in check your calorie intake without having to skip dessert. The first recipe featured on today’s post is the classic banana-chocolate chip combination in miniature form adapted from Bakers Royale.



1/2 cup all purpose flour

1/2 tsp baking powder

1/8 tsp baking soda

1/2 tsp ground cinnamon

3 tbs firmly packed brown sugar

4 tbs vegetable oil

1 egg, room temperature

1 tsp vanilla extract

4 tbs mashed banana

2 tbs plain yogurt

1/4 cup chocolate chips

25g dark chocolate, chopped


  • Preheat oven to 180C. Spray a 12-cup mini muffin pan with oil and line with paper cases.
  • Sift the flour, cinnamon, baking powder, bicarbonate of soda and salt into a large bowl.

  • Stir in sugar. Make a well in the center. Add oil, egg, yogurt and vanilla. Stir until just combined.
  • Stir in mashed banana until just combined. Add chocolate chips to banana mixture and stir.

  • Fill each cup with 2 tsp of batter and top with chopped dark chocolate or more chocolate chips.
  • Bake for 15 minutes until a skewer inserted in the center comes out clean. Cool completely.

Banana muffins studded with ruby-red raspberries look stunning especially if you manage to get hold for fresh whole berries. Do not worry if you’ve only got frozen ones, they work fine in this recipe, taken from The Australian Women’s Weekly. The tartness of the berries provide a nice contrast to the sweetness of the banana mixture. You can choose to replace the raspberries with any other berry of your choice.



1 cup self-raising flour

5 tbs firmly packed brown sugar

1 egg, room temperature

6 tbs plain yogurt

1/4 cup mashed banana

3 tbs vegetable oil

1/2 cup raspberries


  • Line 18 mini-muffin holes with 30ml paper cases. Preheat the oven to moderately hot (200°C/180°C fan-forced).

  • Sift flour and sugar into a large bowl, stir to combine. Stir in egg, yogurt, banana and oil until just combined.

  • Divide the mixture among paper cases, top each with 1 raspberry. Bake for about 15 minutes until golden.

Lastly, I tried to bring back some sunshine into my kitchen with these aromatic tropical mini muffins from A Full Measure of Happiness. Banana, coconut and pineapple lend a exotic flavour to these healthy muffins which can easily be packed as a lunchbox treat to make up for the freezing winter days.



1/2 cup ripe mashed banana

1/4 cup crushed pineapple

1 egg, room temperature

1 tsp vanilla extract

2 tbs vegetable oil

1/2 cup all purpose

1/4 cups whole-wheat flour

1/2 tsp baking soda

1/2 tsp baking powder

1/8 tsp table salt

1/4 cup brown sugar

2 tbs toasted coconut


  • Preheat the oven to 350 oF and spray a 12-cup mini muffin pan with oil or line with paper cups.

  • Mix mashed banana, pineapple, vegetable oil, egg and vanilla extract until mixture is well blended.

  • Next, add the dry ingredients and mix until everything is just blended.  Pour into mini muffin cups.

  • Place on the middle rack to bake until they are golden brown, about 15 minutes. Makes 15 minis.