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Choc-Banana Mini Muffins


Gluten-free, Dairy-free, Vegan


Makes 20 mini muffins



3 large ripe bananas, peeled

1tbsp chia seeds

2tbsp flaxseed meal

1/2tbsp cinnamon

1/2tsp ground vanilla powder

2tbsp almond meal (can use buckwheat, coconut or quinoa flour)

1tbsp raw cacao powder

Plain shredded coconut for topping



  • Pre-heat oven to 180 degrees celcius. Grab a mini muffin tray & line with mini muffin liners. (If you don't have liners, lightly oil your mini muffin tray with coconut oil. OR if you don't have a mini muffin tray, place mini muffin liners on a flat baking tray).

  • Blend bananas until smooth, add all dry ingredients except cacao and blend until well combined.

  • Scoop out halve of the mixture into a small bowl. With the mixture remaining in the blender, add cacao powder and blend until mixed through.

  • Use a small spoon to scoop 1 spoonful of the plain banana mixture into each of the muffin liners. Then with the chocolate mixture, scoop 1 spoonful into each of the muffin liners. Then repeat with a little bit more of the banana mixture & a little bit more of the chocolate mixture. Make sure the muffin liners are all topped up to form a small mound.

  • Sprinkle each muffin generously with shredded coconut.

  • Bake in the oven for 20 minutes. Remove from oven & let cool.


Definately try one while still warm! Add a dollop of natural yoghurt for a delicious dessert or take a couple with you as a healthy snack or sweet afternoon pick-me-up!

I made these little ones for my beautiful little niece and she gobbled down around 4 as soon as a served them. Then asked for more with her mouth still SO full!



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