Healthy Gluten Free Chocolate Banana Muffins

imageI love Saturdays! Today, I am going to head down to Central World to do some shopping, then yoga in the park, then it’s time for the organic Farmer’s Market at K Village on soi 26. After that, my friend and I are going to meet up and I’ll be making Chana Masala for the first time ever! Two new recipes in one day!

But first, I crave chocolate. Here’s a delicious, simple and healthy chocolate muffin recipe! It’s not too sweet, but you can add more sugar if you need to.

What I love about this recipe is that the main flours are great sources of protein and energy (buckwheat & oats). Oats are great for cardiovascular health, as well as stabilizing your immune system. Buckwheat is an ancient grain, so we humans are used to metabolizing this easily digestible protein. Both of these flours also gradually release energy, so you don’t suffer a sugar crash, like with other muffins. These two flours combine the basis of all my cooking and baking needs.

Start by preheating your oven to 180 degrees Celsius, or 350 degrees Fahrenheit.

Next, gather your dry ingredients. In a large bowl, mix together the following ingredients:

  • 3/4 cup buckwheat flour (available from Arrowhead Mills in most Topps, or order from Good Karma)
  • 3/4 cup gluten free oat flour (I use Bob’s Red Mills Gluten Free Rolled Oats. I blitz them into a flour using a food processor)
  • 1/2 cup Hershey’s Unsweetened Cocoa
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 tbsp flax seed (for extra protein and fibre)
  • 2/3 cup chopped walnuts (optional – but great source of healthy fats for vegetarians. Go on, add some!)
  • 1/4 cup Gluten Free Oats – for topping the muffins

In a second mixing bowl, mix the wet ingredients:

  • 1 1/2 cups mashed bananas (usually 3 large ones. I like to freeze them the night before, as it softens them and adds a bit of moisture)
  • 1/3 cup honey or brown sugar
  • 1 tsp vanilla
  • 1 egg (Vegan? Use 1 tbsp of ground flax seeds and 3 tbsp of water)
  • 3/4 cup milk (any type of milk – dairy, almond, soy, rice etc)

Now, you want to gradually add the wet ingredients to the dry ones. Be sure to combine everything, but don’t “over-stir.” Scrape down the sides of the bowl to get all the flour bits.

Be sure to grease the top of your muffin tray, so that when the muffins rise, they don’t stick to the tin. Use a tbsp measure to spoon the mixture into the muffin cups. Top with a sprinkling of oats.

Bake for 20-30 mins, or until a toothpick inserted in the centre of the muffins comes out clean. These muffins will make your house smell scrumptious!

Yield: 12 large muffins



Gluten Free Pumpkin Muffins

Make all your colleagues jealous as they catch a whiff of your mid-morning snack!


  • 1 cup grated pumpkin
  • 2 eggs (or 4 mini bananas for vegans)
  • 1/4 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 1/3 cup water
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 3/4 cup gluten free oat flour
  • 3/4 cup gluten free pastry flour
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 tablespoon allspice and cinnamon


1. Preheat oven to 375 degrees F.
2. In bowl or mixer,  combine pumpkin, eggs (or bananas), oil, applesauce, water and vanilla. Then add sugars.
3. In separate bowl, whisk together flours, salt, baking soda, and spices.
4. Pour flour into wet ingredients, and mix just until combined, making sure not to over mix.
5. Coat mini muffin tin with cooking spray or butter, and fill cups full with batter. Bake for 18 minutes or until toothpick inserted in center of muffin comes out clean.

Gluten Free Vegan Blueberry Muffins



  • 1 1/2 cups Bob’s Red Mills Gluten Free All Purpose Baking Mix
  • 1/2 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup soy milk (if using sweetened, you can cut down on sugar)
  • 1/4 cup vegetable oil, plus some for muffin tin (I use a mix of sunflower and canola)
  • 1 cup frozen blueberries


Preheat your oven to 200 degrees Celsius and oil muffin tin. In a mixing bowl, combine all the ingredients except for the blueberries. Use a whisk to remove any lumps. Then fold in the blue berries with a spatula. Be careful not to break them. Pour into muffin tin and bake for 25 to 30 minutes.

You’ll know they’re ready when they’re golden brown on top. If you’re unsure, use a pointy knife or toothpick and stick it in the middle of a muffin in the center of the tin (because the ones on the ends will cook quicker). If it comes out clean then they’re ready!