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Prep time:

20 minutes

Time to bake

25-28 minutes by 180 degrees

Good for:


Chocolate muffins 2

These keeps changing, but this variation is really changing the texture and taste, so I wanted to share- what is not to like to have more choice of chocolate?.

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


1 cup gluten free flour- fine for desserts
1/2 cup gluten-free rolled oats
1/2 cup gluten free oat flour
2 tbsp chia seeds
1 tsp baking soda
1 tsp baking powder
pinch of sea salt
4 tbsp cocoa powder unsweetened
3 tbsp coconut shredded
1/2 cup coconut oil
3 bananas middle-sized – mashed very well
3 eggs
1/3 cup coconut flower sugar
1/4 cup maple syrup
3 tbsp sesame seeds
1/4 cup of chocolate chips- gluten free
1/4 cup chopped nuts- absolutely not necessary


Step 1

Preheat oven to 180 degrees (325F) and line a muffin tin with paper liners.
Combine flours, oats, sesame seeds, chia seeds, baking soda, baking powder, salt, cocoa powder, coconut, chocolate chips in a medium bowl and mix very 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, mix again and finally add the 3 beaten eggs .

Step 3

Add the dry ingredients to the wet and mix well. gently fold in the nuts if using.

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 snacks . It helps with portion control and they stay nice and moist.
Using the gluten free flour mix, makes these very light and different for the denser versions (try Nutri-free)
Keep the sugar content as low as possible. You can adjust the sweetness to your taste and allergies. Using the coconut bloom sugar gives a nutty taste and a lighter muffin. But you can experiment.
You can make your own oat flour by pulsing the rolled oats in your blender.

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