alanna brown nutritionist


My name is Alanna. I am a Nutritionist, Recipe Developer and Food Stylist based in Melbourne.

On my blog I like to share healthy recipes and nutrition tips. 

Businesses can contact me for nutrition consultations, recipe development and workshops.

Thanks for stopping by!

Banana & Chia Muffins with Peanut Butter Cream Icing & Dark Chocolate

Banana & Chia Muffins with Peanut Butter Cream Icing & Dark Chocolate

Time to get baking! A muffin recipe to please everybody! Naughty but nice - if you just want a wholesome wholefood muffin or a completely vegan treat then skip the icing and add the dark chocolate to the mix - and to make gluten free swap the flour for a flour of your choice.

Wholemeal flour, chia and nuts make these a great mid-morning treat for keeping you feeling full until lunch time - full of healthy fibre and good fats.

I used mini muffin pans - if you want to use full sized muffin pans then increase the cooking time by 5-10 minutes - you will know they are cooked when you insert a skewer and it comes out clean, although keep in mind there could be larger pieces of mushy banana in your mix.


Banana & Chia Muffins With Peanut Butter Cream Icing & Dark Chocolate


  • 2 tablespoons of chia seeds
  • 1 teaspoon cinnamon
  • 1 cup wholemeal flour of your choice
  • 1/4 cup desiccated coconut
  • 1/4 cup LSA 
  • 1 teaspoon baking powder
  • 1 cup chopped dates
  • pinch of salt
  • 2 cups mashed ripe banana's 
  • 1/2 teaspoon vanilla paste/essence

Peanut Butter Cream Icing

  • 3/4 cup smooth peanut butter
  • 1/4 cup butter, softened
  • 1 cup icing sugar, sifted
  • 1/2 cup dark chocolate chips

To make vegan just leave out the butter and add extra peanut butter or coconut oil - although the coconut oil can melt a little easier when they are taken out of the fridge!


Preheat your oven to 180'C

  1. Put the chia seeds in a small bowl and stir in 1 cup of water. Keep stirring for a few minutes before covering and putting in the fridge for about 10 minutes. I'd use this time to set up my muffin/cupcake tray with patty pans.
  2. In a large bowl mix the dry ingredients together.
  3. In a separate bowl mix the banana and vanilla - add the chia seeds and stir through.
  4. Fold the banana mixture into the dry ingredients until just combined.
  5. Spoon the mix into the patty pans and bake for 35-40 minutes.
  6. While these are baking make the butter cream. Beat the peanut butter and butter together, slowly adding the sifted icing sugar in batches. Pop into a piping bag or keep in a bowl in the fridge until needed.
  7. When your muffins are baked and cooled on a wire rack - add about 1 tablespoon of icing and top with a few dark chocolate buttons.


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