Gluten Free Chocolate Banana Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 16
  • ¼ cup ground linseeds
  • ¾ cup milk of choice (I used soy milk)
  • 1 cup buckwheat flour
  • 2 teaspoons psyllium husks
  • 2 teaspoons baking powder
  • ½ teaspoon bicarb soda
  • ⅓ cup raw cacao powder or cocoa powder
  • 3 medium over-ripe bananas, mashed
  • ⅓ cup (70g) macadamia or extra virgin olive oil
  • ⅓ cup (50g) brown sugar (I used rapadura)
  • 1 teaspoon vanilla essence
  • chocolate chips, optional
  1. Mix the ground linseeds with the milk and set aside for a few minutes
  2. Heat oven to 170 degrees and line a 16 hole muffin tray with papers
  3. Sift the flour, baking powder, bicarb soda and cocoa powder into a large bowl.
  4. In another bowl, mash the bananas. then add oil, sugar and vanilla and whisk together.
  5. Pour the banana mix and linseeds into the flour mix and stir until just combined.
  6. Spoon out tablespoons of mix into muffin cases.
  7. Bake for 15 to 18 minutes.
  8. To check if the muffins is done, either press lightly on the surface, if it is done it should spring back. Or use a skewer and poke it into the middle of one of the muffins, if it comes out clean it is done.
  9. Allow to cool for 5 mins before devouring
Recipe by Healthy Home Cafe at