By Jenny Tschiesche – The recipe I’ve created is using the cricket flour alongside arrowroot and psyllium to give it the right texture in a muffin. They’re also very low in sugar (just two tbsp of added coconut sugar and the rest of the sugar comes from banana). Whilst they taste different from other banana muffins I rather like them





2 mashed ripe bananas

45g cricket flour

10g arrowroot powder

15g psyllium husk

½ tsp bicarbonate of soda

½ tsp baking powder

2 tbsp coconut sugar

1 large egg (approx. 65g)

1 tbsp olive oil

35g coconut milk

A little coconut oil for greasing


Preheat the oven to 180 degrees centigrade (fan assisted)

Grease 6 muffin holes in a muffin baking tray.

Put all ingredients into a food processor.

Pour into 6 muffin holes. Bake for 25-30 minutes. Remove from the oven and leave to cool. Remove from the muffin tray when cooled.