Select Page


1 2

Prep time:

20 minutes

Time to bake

25-28 minutes by 175 degrees

Good for:


Chocolate banana muffins- variation

This is a new variation over banana muffins from the book by Molly Tunitsky about essential FODMAP. What’s not to like chocolate and oats.

Remember you can make your own gluten-free oat flour by pulsing gluten-free oats in your blender.


1 1/2 cup oat flour
1/2 cup gluten-free rolled oats
2 tbsp chia seeds
1 tsp baking soda
pinch of sea salt
4 tbsp cocoa powder unsweetened
pinch of cardamon
1/2 cup coconut oil
3 unripe bananas middle-sized – mashed very well
2 eggs
1/3 cup coconut flower sugar
1/4 cup maple syrup
1/2 cup chopped pecans
1/4 cup sesame seeds
1/4 cup of chocolate chips- gluten free (optional)


Step 1

Preheat oven to 175 degrees (325F) and line a muffin tin with paper liners.
Combine oat flour, oats, sesame seeds, chia seeds, baking soda, salt, cocoa powder, cardamon in a medium bowl and mix well.

Step 2

In a small microwave safe bowl heat the coconut oil. pour into a large mixing bowl with the sugar and maple syrup. Mix very well and then add the mashed bananas and finally the 2 eggs .

Step 3

Add the dry ingredients to the wet and mix well. gently fold in the chocolate chips and pecans.

Step 4

Fill each muffin cup and bake between 25 and 30 minutes- depending on your oven.

Step 5

Leave to cool on the plate and then freeze or eat immediately


I freeze in bags of 2-3 and use them for lunch or snacks . It helps with portion control and they stay nice and moist.
These are quite heavy, but the taste is very nice. i am sure you could experiment with berries as well, just be careful not too add too many different flavors.
Sugar- i keep the sugar content as low as possible , so you need to adjust the sweetness to your taste and allergies. I ahve started using the coconut bloom sugar. it gives a nutty taste and a lighter muffin.
You can make your own oat flour by pulsing the rolled oats in your blender.

More Recipes

Banana Muffin