> ## Content Index
> Fetch the complete content index at: https://thefoodiekitchen.net/llms.txt
> Use this file to discover other available public pages before exploring further.

# Ghee Banana Muffins — Seed Oil Free School Lunchbox
- URL: https://thefoodiekitchen.net/ghee-banana-muffins/
- Published: 2026-09-11T05:56:22.000Z
- Updated: 2026-09-12T07:42:10.000Z
- Description: Ghee banana muffins — moist, golden, and deeply flavoured. No vegetable oil. Seed oil free. The best muffin for school lunchboxes.
- Author: Savannah Ryan
- Tags: MAHA Recipes

Banana muffins made with ghee have a subtly nutty, rich flavour that vegetable oil versions simply do not. Ghee's clarified milk solids contribute Maillard compounds during baking that deepen the banana flavour rather than competing with it. The result is a muffin that tastes more of banana than any oil version — because the fat is adding complexity rather than introducing a neutral or slightly rancid background note.

For school lunchboxes, this recipe produces 12 muffins that travel well, stay moist for 3 days at room temperature, and are recognisably a treat rather than health food — which means children eat them.

## Ghee Banana Muffins Recipe

Serves

12

Prep

10 min

Cook

22 min

### Ingredients

- 3 very ripe bananas (skins should be mostly black)
- 80ml (⅓ cup) ghee, melted and cooled slightly
- 150g (¾ cup) caster or white sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 240g (2 cups) plain flour
- 1.5 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- ½ tsp ground cinnamon

### Method

1. Preheat oven to 190°C (375°F). Line a 12-hole muffin tin with paper cases.
2. Mash the bananas thoroughly in a large bowl.
3. Stir in the melted ghee, sugar, eggs, and vanilla until well combined.
4. Add the flour, baking powder, baking soda, salt, and cinnamon. Fold until just combined — 10-12 folds maximum. Lumps are fine.
5. Divide the batter evenly between the 12 muffin cups — each should be about ¾ full.
6. Bake for 20-22 minutes until golden on top and a skewer inserted in the centre comes out clean.
7. Cool in the tin for 5 minutes, then transfer to a rack.

Frequently Asked Questions

Is this recipe seed oil free?

Yes. Ghee is the only fat.

How long do they keep?

3 days at room temperature in an airtight container. 5 days refrigerated. 3 months frozen — freeze individually for easy lunchbox packing.

Can I add extras?

Yes — walnuts (40g), dark chocolate chips (60g), or blueberries (80g) all work. Fold in with the dry ingredients.

Shop on The Foodie Kitchen

- [Seed oil free pantry guide — every fat, every brand](https://thefoodiekitchen.net/seed-oil-free-pantry-staples-amazon/)
- [All 25 seed oil free cookbooks by Savannah Ryan](https://thefoodiekitchen.net/cookbooks/)

Savannah Ryan · Cookbook

Savor Family

50 seed oil free meals including ghee banana muffins — the perfect school lunchbox treat.

[Get on Amazon →](https://www.amazon.com/dp/B0GXDQPLN9?tag=thefoodieki0f-20&ref=thefoodiekitchen.net)

---

Follow Savannah: [@theefoodiekitchen](https://www.instagram.com/theefoodiekitchen/?ref=thefoodiekitchen.net) · [All Links](https://linktr.ee/theefoodiekitchen?ref=thefoodiekitchen.net)