Cricket Banana Muffins

This recipe yields 16 big muffins or 24 large muffins.


2 very ripe bananas
2 eggs
½ cup agave nectar
¼ coconut oil
¼ cup organic brown sugar
1 cup whole wheat pastry flour
½ cup of cricket powder
1 teaspoon baking soda
¾ teaspoon baking powder
1 cup rolled oats
½ cup crickets (without legs and antennae), finely chopped
½ cup sunflower seeds, shelled and chopped

Decorations: some rolled oats and sunflower seeds


  1. Heat the oven to 250 degrees C.
  2. Peel the bananas. Mash them in a bowl.
  3. Mix the bananas with eggs, agave nectar, coconut oil and brown sugar.
  4. In another bowl, combine flour, cricket powder, baking soda, baking powder, and rolled oats.
  5. Combine banana-mix with flour-mix.
  6. Gently stir in chopped crickets and sunflower seeds. Don’t overdo it.
  7. If the sunflower seeds were unsalted, stir in 1 pinch of salt.
  8. Spoon the batter into a paper lines muffin tray.
  9. Decorate with some oats and sunflower seeds on top of each muffin.
  10. Bake in the oven until a toothpick can be inserted into the center of a muffin and come back clean. This will normally means 15-25 minutes of baking. (Small muffins get ready quicker, big ones take more time.)