Choc banana mini muffins

Free of gluten (obviously), dairy and refined sugar, these little muffins are the perfect sweet treat for fussy tummies (and guilt-free indulgence!)

Even better, this recipe is super simple. Turn on the oven, whack all the ingredients in a bowl, mix and then bake. Twenty-five minutes later, they’re ready!

The only problem with these muffins: it’s hard to stop at one!

(Note: The first time I made these, I sprinkled them with cinnamon sugar, but to keep this ‘refined sugar free’, the recipe calls for plain cinnamon. Your call which you decide to use!)

Ingredients 75g LSA (linseed, sunflower seed, almond meal) 50g gluten free self-raising flour 40g cacao nibs 30g pure cacao powder 1 tbsp maca powder 2 tbsp coconut oil 1 tbsp chia seeds 1 tsp baking powder 2 overripe bananas, mashed 1 tsp vanilla bean paste 2 tbsp stevia 1 tsp cinnamon 2 eggs, whisked cinnamon (or cinnamon sugar), for dusting


Preheat the oven to 180C.

Combine all the ingredients in a large bowl and mix until well combined.

Add one tablespoon of the mixture into each muffin hole and smooth over with a knife.

Bake for 20-25 minutes, then remove from the oven.

Gently remove the muffins from the tin, dust with cinnamon and enjoy warm.