Updated: Dec 13, 2020

Wanting to stay on track this Christmas?

Read on for plenty of Christmas yumminess!


Bananas are a fab source of fibre, protein, carbohydrates and potassium. They really do give your body a slice of everything!

Now I often struggle to eat a banana, I need something with it so that's why this recipe is perfect, combining variety of flavours really is yum!

They smell yummy, look yummy and best of all taste yummy.

Top tips:

Make sure your bananas are ripe for best results, older bananas do work but the taste isn't as prominent as ripe ones.

Don't forget to preheat the oven otherwise they will take much longer.

Lay the ingredients out before you start for quicker, more organised, baking!

Use my fitness pal to track your eating if your on a fitness journey and make sure you save room for these yummy cupcakes!


Read below for my macro friendly banana cupcakes, a great mid afternoon snack with a cup tea.


For 6 Cupcakes:

  • 2 Bananas, mashed

  • 1 large egg

  • 1 Tablespoon vanilla extract

  • 2 Tablespoons light brown sugar

  • 1 Tablespoons granulated sugar

  • 1 teaspoon ground cinnamon

  • 1 teaspoon baking powder

  • 1 teaspoon bicarbonate of soda

  • 1/2 teaspoon salt

  • 1 1/2 cups flour (white or whole wheat)

  • 2 Tablespoons unsalted butter, melted


Step 1: Grease a muffin tin or fill with liners, paper or reusable rubber. Preheat the oven to 200 degree's.

Step 2: Mash the bananas in a bowl. Add egg, vanilla, brown sugar, granulated sugar, and cinnamon and stir well to combine all ingredients.

Step 3: Next add flour, baking powder, bicarbonate of soda and salt to the mix. Ensure you stir well for a thick and creamy result.

Step 4: Gently stir in melted butter. Don't over-mix the batter.

Step 5: Spoon the batter into prepared muffin pan and bake for 18-25 minutes. Makes 6 muffins.

Give it a try for yummy muffins, if I do say so myself ;)


Calories: 65cal

Carbohydrates: 12g

Protein: 1g

Fat: 1g

Saturated Fat: 0g

Fiber: 1g

Sugar: 4g.


This is an actual game changer!

If your a sucker for a sticky toffee pudding you will love this!


Some may not need convincing but this dessert is the yummiest!

Soft, spongey and sweet. It really does hit the spot.

You feel like your eating mega calories but the best bit... your not!


Give yourself plenty of time!

Remember practice makes perfect these days!

Check the cupboards before you shop, you may even have the ingrediants

Always check the date, that flour may be out of date.

Sticky Toffee pudding recipe:


  • 150g pitted dates

  • 250ml hot water

  • 3 tbsp. Honey (plus extra to line the tray)

  • 1 teaspoon Vanilla Extract

  • 3 large eggs (yolks and whites separated)

  • 85g flour

  • 2 scoops Impact Whey Protein (Vanilla)

  • 1 tsp. baking powder


Step 1: First, preheat your oven to 160°C.

Step 2: Add the dates and water to a pan and bring to a simmer. Break up the dates and let them cook until thicker.

Step 3: Transfer the dates to a blender, add the maple syrup and vanilla extract, blend until smooth.

Step 4: Leave the mixture to cool and add baking powder, add 2 scoops of protein in and the flour, mix together until smooth.

Step 5: Once the dates have cooled stir them into the mix.

Step 6: Slowly add the egg in to the mix whilst staring the ingredients, remember slowly but surely.

Step 7: Line the baking tray with honey and add the mixture in.

Step 8: Put the mixture into the tray and cover with cling film.

Step 9: Get a separate tray, fill with hot water and put the pudding on top (see YouTube video below)

Step 10: Cook for 45-50 minutes, checking regularly until its browned.

Macros: Per slice:

Carbs: 344 cals

Fat: 4.6g

Protein: 17.7g

Check out the YouTube video below to watch me bake with you!! Make you subscribe for regular workouts, recipes and educational fitness information. #christmasbaking #vlog #stickytoffee #bananacupcake

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