SNACK · BAKE · 40 MINUTES · 12 MUFFINS
13 Ingredients | Naturally Sweetened | Dairy-Free Option
These muffins are the answer to every 3pm slump. Ripe bananas sweeten the batter naturally, buckwheat and almond flour keep things gluten-light, and a generous amount of ground flaxseed means every muffin is quietly packed with fibre.
Dark chocolate chunks melt into the centre as they bake. Have one as a snack with a cup of tea, or warm it and serve with yoghurt and berries for a proper dessert.
Ingredients
- 3 Ripe bananas, mashed with a fork
- 150ml Unsweetened almond milk
- Any milk works — dairy or plant-based. Avoid oat milk.
- 3 tbsp Extra virgin olive oil
- 3 tbsp Cacao powder
- 50g Buckwheat flour
- 50g Almond flour
- 100g Ground flaxseed
- Whitworths do a great organic mix with sunflower, pumpkin, chia seeds and goji berries.
- 50g Coconut sugar
- 80g Dark chocolate chips or chunks
- Montezuma’s organic chocolate buttons chopped into chunks work beautifully here.
- 1 tsp Baking soda (bicarbonate of soda)
- 1/2 tsp Baking powder
- 2 tsp Vanilla extract
- 2 tsp Ground cinnamon
Method
- Preheat the oven to 180°C fan and line a 12-hole muffin tray with cases.
- Add all the ingredients to a large bowl and mix until you have a smooth batter — be careful not to overmix.
- Spoon the mixture evenly between the 12 muffin cases.
- Bake for 20–25 minutes until risen and a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool.
Notes & Swaps
Milk: Almond milk is our go-to, but any dairy or plant-based milk works. Avoid oat milk as it can make the batter too dense.
Banana ripeness: The riper the bananas, the sweeter and more flavourful your muffins will be. Spotty, very ripe bananas are ideal.
