If you’re after a quick and easy gluten free, low fat, low sugar snack then these are for you. They are so so good. Especially straight from the oven. Is there anything better than breaking open a muffin straight from the oven filled with oozing melting chocolate? I think not.

The recipe is based on my banana bread recipe, which I didn’t think I could make any better but then I realised adding chocolate makes most things better 😉

All you need is a muffin tin, a wooden spoon, a bowl and an oven to make these so what are you waiting for?

If you don’t have patty cases just grease your muffin tin, dust in a little four and shake out the excess and you will find they won’t stick at all.

Makes 12 muffins


3.5 very ripe bananas, roughly mashed a few little chunks are fine (I prefer the occasional banana chunk)

3 eggs

300g buckwheat

1-2 Tbs maple syrup (optional)

1 tsp pure vanilla extract or vanilla bean paste

1/2 tsp cinnamon

1/4 tsp nutmeg

1 tsp baking soda

1 cup chopped dark chocolate (feel free to add up to 1/2 cup extra ;))

1 tsp salt


Preheat oven to 180 degrees celsius and line or grease (see instructions above) a 12 cupcake capacity muffin tin.

Combine all ingredients except chocolate and salt and mix until just combined. Add chocolate and mix to disperse. Spoon (I use a spring loaded ice cream scoop) mixture into the prepared muffin tins and bake for 15-20 minutes until golden and cooked through.

Remove from muffin tin and cool on a wire rack. Sprinkle each muffin with a tiny bit of sea salt. Enjoy.

HH. x

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