Almond Butter & Banana Choc Chunk Muffins

ALMOND BUTTER AND BANANA CHOC CHUNK MUFFINS | vegan, dairy free, gluten free, egg free, healthy, easy, plant based, refined sugar free, recoveringraw.com, recovering raw

Almond butter, bananas and chocolate are three of my favourite things, and it just so happens that they go together wonderfully. These perfectly portioned muffins are tender and don't fall apart despite their wheat-free status (after a massively failed first attempt), are 100% whole grain, freeze well and are totally addictive. I've been enjoying these with a cup of herbal tea to get me over the afternoon slump but they're even nourishing enough to eat for breakfast on the go.


Raw Chocolate

Raw chocolate is a delicious, nourishing alternative to the dairy & sugar laden varieties found on supermarket shelves. Raw chocolate is made with cacao butter, the cold-pressed fat of the cacao bean that is solid at room temperature, and cacao powder, which is essentially the raw and unprocessed form of cocoa powder with a host of nutritional benefits. Cacao is high in antioxidants and minerals including magnesium, a mineral required for over 300 biochemical reactions in the body, including regulating heartbeat and blood glucose levels, as well as aiding in the body's ability to relax.

These muffins are...

  • Suitable for freezing (great for those who live alone),
  • Sweet and tender,
  • Made from 100% whole grains,
  • ... and the perfect accompaniment for a cup of tea.
ALMOND BUTTER AND BANANA CHOC CHUNK MUFFINS | vegan, dairy free, gluten free, egg free, healthy, easy, plant based, refined sugar free, recoveringraw.com, recovering raw

Almond Butter & Banana Choc Chunk Muffins

Make time: 15 minutes
Bake time: 30 minutes
Makes: 12 

The Goods

  • 2 tbsp chia seeds + 6 tbsp water
  • 2/3 cup buckwheat flour (90g)
  • 2/3 cup oat flour (80g)
  • 2 tbsp arrowroot
  • 1/2 tsp baking soda
  • 1 & 1/2 tsp baking powder
  • 1/2 tsp Himalayan salt
  • 1/4 tsp vanilla powder
  • Optional: 2 tbsp maca powder
  • 2 large very ripe bananas
  • 2 tbsp almond butter
  • 1/2 cup coconut sugar (80g)
  • 1/4 cup coconut oil (55g)
  • 1 tsp apple cider vinegar
  • 80g raw chocolate (I love Loving Earth Creamy)

The How To

  1. Preheat oven to 160°C and line a 12-hole muffin tin with muffin liners. 
  2. Stir together the chia seeds and water and leave to set. Meanwhile, whisk together the buckwheat and oat flours with the arrowroot, baking soda, baking powder, salt, vanilla and maca (if using).
  3. In a separate bowl, mash the bananas before stirring through the almond butter and coconut sugar with a fork. Melt the coconut oil over low heat and whisk through the banana mixture, then stir in the apple cider vinegar.
  4. Make a well in the flour mixture and pour in the banana mix, folding it through with a spatula. Now chop your chocolate into chunks and fold that through the mix before scooping into the muffin cases. 
  5. Bake for 30 minutes or until a skewer comes out clean. Allow to cool on a wire rack or enjoy warm with a glass of fresh almond milk.

Recipe Notes

  • These muffins freeze beautifully - just place them in a plastic container and to defrost, leave them at room temperature overnight. Good as new!

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