With easter coming up, I know most of us are going to make the unhealthy choices and eat all the yummy chocolate easter eggs and bunnies all weekend 😉 But for those who want to stay as healthy as possible, here is a little lamington recipe that will keep your sweet tooth cravings in check!



  • 1/2 Cup butter
  • 6 tbsp honey
  • 4 eggs
  • 3/4 cup milk
  • 2 tbsp vanilla essence
  • 1 cup gluten free flour
  • 1 1/2 cups coconut flour

Desiccated coconut for rolling


  • 3/4 cup coconut oil melted
  • 4 tbsp cocoa powder
  • 4 tbsp honey
  • 1 tsp vanilla essence

Happy baking!


If you love nana bread put yo hands up!

I am an absolute addict to banana bread, so instead of making the good old fashioned banana bread, here is a healthy version! YAY!

Credit must be given to Max from @sugarfreesundays for the inspo, but this recipe is slightly different.



  • 200g banana (overripe and mashed)
  • 2 eggs
  • 125ml Buttermilk or yogurt
  • 40g gluten free flour
  • 50g whey
  • 30g coconut flour
  • 2 tsp psyllium husks
  • 1 tbsp apple cider vinegar
  • 1/2 tsp salt
  • 1 tbsp vanilla essence
  • 2 tbsp honey


  1. Mix all the wet ingredients.
  2. Mix all the dry ingredients together except for the psyllium husks and coconut flour.
  3. Add the wet to the dry and then blend in a blender/food processor.
  4. Stir in the husks and coconut flour.

Bake in the oven for 20-25 mins at 180 degrees.



These chocolate banana protein muffins are thee best go-to breakfast/snack when you are on the go!

Plus they can be stored really well in the fridge or frozen until you want to eat them, not that you’ll even get the chance to keep them for that long 😉



  • 200g banana (over-ripe and smashed)
  • 2 eggs
  • 40g Gluten free flour
  • 50g Whey (I used vanilla, but you can use chocolate for extra choc taste)
  • 30g Coconut flour
  • 2 1/2 tbsp cocoa powder
  • 2 tsp psyllium husks
  • 1 tbsp apple cider vinegar
  • 1/2 tsp salt
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tbsp Vanilla essence
  • 2 tbsp honey


Pre-heat the oven to 170 degree’s.

Mix all the wet ingredients together with a blender/food processor, and then add in the dry ingredients EXCEPT for the husks and coconut flour.

Once the mixture is nicely blended, add in the husks and coconut flour. If you want to have an extra chocolate muffin, you can add in some chocolate chips now. I add in 70% dark chopped up lindt.

Pour the mixture into a muffin pan and cook for about 10-15 mins until a skewer/knife comes out clean when you test them.

And enjooooy! I drizzled mine with some nut butter and melted chocolate… extra yum.