200g (about 2-3) over ripe bananas – mash

250g self rising flour

150g brown sugar

1/2 cup dark chocolate bits for baking

2 egg​, lightly beaten in a bowl, set aside

3/4 cup fresh milk

1/2 cup olive oil

1 teaspoon vanilla essence


1. Mash the banana with a fork

2. Sift flour into a big mixing bowl

3. Add in the brown sugar and use your hands to remove the all the lumps and are well mix. Add in the chocolate bit and mix well

4. Beat the eggs in a bowl, add in the milk, oil and vanilla essence and mix well

5. Add the oil mixture and the mash banana into the mixing bowl

6. Use a spatula and gently mix the ingredients (do not over stir, should be lumpy)

7. Add in half of the choc chips and give a quick and light stir

8. Fill batter into muffins cups to ¾ full (about 70g of batter) and place the remaining choc chips on top.

9. Preheat oven at 200°C

10. let the mixture stand for 15 min

11. Bake for 20 mins or till stick comes out clean

Variation: you can add raspberry, blueberry, desiccated coconut etc.

Paleo Banana Blueberries Muffins

I must admit I have cut down on baking cakes drastically ever since I try to eat “clean”, but for me, a cake and a cup of coffee is a nice way for me to steal a moment to relax in the midst of a busy day. When I tell my sons that this is Paleo Muffins, they are just as spetical as me.  But to my surprise they are really soft, moist and nice.  The first time when I made this, I uses 100g of honey, which I find it way too sweet for my liking, and it also didn’t rise.  So today, I use rice malt syrup instead of honey and I also letting the batter rest for about 20 mins before baking to give the bi-carbonate some time to do its magic.  Thanks Maura for the recipe!

Preparation time: 10 min

Cooking time: 18 min

Yield: 12 Muffins

145g over ripe bananas (without skin), mash

80g honey ( I use rice malt syrup 100g)

2 teaspoon vanilla extract

2 eggs

60g coconut / olive oil

100g semi sweet dark chocolate chip

100g blueberries

Additional chocolate chip for sprinkling, if desired
(B) mix well in a bowl

240 g blanched almond flour

20g coconut flour

1 teaspoon bi-carbonate soda – sifted

1/4 teaspoon salt


Lined the Muffins tray with muffin liners

In a large mixing bowl, add in the mashed banana, olive oil, honey, vanilla extract and mix well

Add in the eggs, oil and mix well

Add in (B) and fold in with a spatula and mix till just combine

Leave on table top to let if rest for 15 – 20 mins

Preheat oven to 175°C

Add in the Chocolate chip and blueberries and mix well

Spoon the batter into the muffin tin and sprinkle additional Chocolate chip, if desired 

Bake for 18 min or until a toothpick inserted in the centre comes out clean

Let the muffin cool for 5 min in the pan and then turn out onto wire rack to cook completely 
Place in an airtight container and store in the fridge for up to 5 days

Apple Cake

This is another no fail, quick and easy, stir and bake recipe.  Even though the ingredients are simple, it is very moist and yummy, great for days when you are just lazy (like me) or days that are time poor. 


100g plain flour 

1/2 tsp baking powder

1/4 tsp bicarbonate of soda

1/4 tsp cinnamon powder

1/4 tsp salt

2 eggs – room temperature, lightly beaten 

100g caster sugar

80g corn oil

130g apple (shredded or cubes)

30g raisins or chop chips

Grease and line a baking dish

Preheat oven to 175C

Sift flour, baking power, bicarbonate soda, cinnamon powder and salt in a mixing bowl

Add in eggs, sugar, oil into the flour mixture with apple and raisin until well blend 

Pour mixture into mould and bake in oven (for cupcake is 13-15 min) (for baking dish is 35-40 mins) or till stick comes out clean 

Leave to cool in the pan for 5 mins, then unmould and leave to cool completely 


Decorate with apple slices. Dust with cocoa powder.

Chocolate And Pineapple Cake

Want to bake a cake for a social but very press for time? Or you are just like me feeling lazy to take out the electric mixer? Whatever your reason is, how about make this easy stir and bake cake for a day like that?   You can serve this cake as it is, or make a ganache to pour over it or just sprinkle with some coco powder, whatever way you chose to serve is going to be yummy! 


125g plain flour

1 teaspoon baking powder

1/2 teaspoon bicarbonate soda

100g chocolate 

100g coconut oil / corn oil

100g brown sugar 

2 eggs, lightly beaten

1 teaspoon vanilla essence

120g pineapple (diced)


Pre heat oven to 170°C

Line baking tray with baking paper

Sift plain flour, baking powder and bicarbonate soda into a large mixing bowl

In a small saucepan, melt the chocolate and oil over low heat, remove from heat

Stir in brown sugar till melted then add in the eggs

Add chocolate mixture into the flour and mix till well blended

Add in pineapple and mix well

Pour into the baking tray and bake for 40-45 min or till cooked

Stand for 10 min then turning to wire rack to cool

Sour Cream Peach KUCHEN

KUCHEN – German word for cake

This is another easy stir and bake cake and is so yummy that my son ask me to make it few days later.  



180g butter (microwave till melted)

1 packet of GREEN’s Golden Butter Cake Mix

1 cup desiccated coconut

825g cann of sliced peaches – drain well

600g Light sour cream

5 tbsp caster sugar

1 egg (lightly beaten)


1. Pre-heat oven at 170C

2. Line a 22cm spring form baking tin with Baking paper

3. In a large mixing bowl, Mix A) together using hand to form a dough, then flatten it to the baking dish 

4. Bake for 12 mins (DO NOT LET IT BROWN)

5. Remove from oven and use a spatular to lightly scrap down the edges to level it, set aside to cool 

6. When cool, arrange the peaches on top

7. In a large mixing bowl, use a hand whisk and whisk (C) till well corporate 

8. Pour over the peaches and return to oven and bake at 170 C for 9 mins till it just set (DO NOT OVER BAKE OR LET IT TURN YELLOW, IT WILL BECOME HARD)  

9. Remove from oven and leave to cool and keep it in the fridge

10. Before serving, use a sieve and sprinkle cinnamon powder or coco powder, slice and served.

Bak Kwa Muffins

This is yet another quick and easy, stir and bake recipe, the use of whipping cream in this recipe give a unique texture compare to normal muffins. 


2 eggs

45g caster sugar

300g whipping cream

50g butter, melted

1 teaspoon salt

250g plain flour

1 tablespoon baking powder

80g Bak Kwa, chopped

Some black sesame seeds


Pre heat oven to 180°C

In a large mixing bowl, use a hand whisk and beat the egg lightly 

Add in the caster sugar, whipping cream, melted butter and salt and mix well

Sift in the plain flour and baking powder and stir until just mixed 

Add in the Bak Kwa and mix well

Spoon the batter into muffins cup

Sprinkle black sesame seed on top

Bake for 20-25 min or until golden brown