Banana Chocolate Chip Muffins (No Flour, Dairy-Free, Gluten-Free)

Happy Tuesday Followers!

I have a great banana chocolate chip muffin recipe for you guys this week. It is super easy, healthy, & (the best part) it requires minimal dishes. You can whip these up quickly just in your blender.

Banan Choco Chip Muffins 2019Banana Choco Chip 2019


  • 3 ripe bananas
  • 2 cups large flake oats (Hilray gluten-free oats are fab & they are made right in my home town!)
  • 2 eggs
  • 2 tbsp egg whites
  • 1/4 cup unsweetened vanilla almond milk (Silk is my personal fav)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tbsp stevia (optional or add a different sugar/sweetener of your choice)
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • Pinch of Himalayan sea salt
  • Fold in dark chocolate chips & nuts after blending


  1. Preheat your oven to 350F.
  2. Add all ingredients into your blender (I use a Vitamix – it is so powerful and can take on all ingredients at once!)
  3. Fold in the chocolate chips and nuts last.
  4. Grease your muffin tin with coconut oil.
  5. Bake at 350F for ~15 minutes.
  6. Devour 🙂

Chocolate Walnut Banana Muffins

Processed with VSCO with c1 preset

Recipes makes ~9 large muffins:

In a large mixing bowl, blend together the following ingredients:

  • 2 small ripe bananas
  • 1/4 cup greek yogurt (or coconut yogurt/dairy free yogurt if needed)
  • 1/4 cup egg whites (swap for flax eggs if vegan)
  • 1/3 cup coconut sugar
  • 1 tsp vanilla
  • 1 tbsp almond butter
  • 1/4 cup unsweetened applesauce
  • 1 tbsp brown rice syrup
  • 1 1/2 tsp coconut oil, melted

Once all these wet ingredients are blended together. Begin to mix in the following:

  • 1/3 cup whole wheat flour (or flour of choice)
  • 1/2 cup oat flour
  • 1/3 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/3 tsp ground sea salt

After the wet and dry ingredients are completely mixed, fold in the following using a spatula: 

  • 3 tbsp dark chocolate chips OR I used 3 tsp dark chocolate puffed quinoa (from BulkBarn)
  • 1/4 cup chopped walnuts


  1. After mixing your batter thoroughly, preheat the oven to 350F. Line a muffin tin with paper muffin cups OR as I did, grease with coconut oil.
  2. Bake for ~18-20 minutes. Allow to sit and cool. ENJOY 🙂

Cocoa Banana Muffins (Gluten-Free)

Good morning friends! Happy Tuesday 🙂 We had so many over-ripe bananas at our house that needed to be used up… so I decided to create a new banana muffin recipe. This recipe is gluten-free and I use the wonderful corn flour by One Degree Organics to do so. You can find their flours and products at many grocery stores in the natural food section. Additionally, bulk barn carries a lot of their products.

These muffins are gluten-free, dairy-free, and nut-free. 90 calories per muffins made of all delicious and nutritious ingredients! 

Cocoa Banana Mufins

Ingredients: (makes ~9 muffins)

  • 4 small bananas, mashed
  • 1 cup corn flour (One Degree Organics corn flour)
  • 3 tbsp cocoa powder
  • 2 tbsp large flake oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tbsp coconut sugar
  • 1 1/2 tbsp coconut oil, melted
  • 1/4 cup egg whites
  • ground sea salt
  • dark chocolate chips as desired


  1. Preheat your oven to 350F.
  2. Combine all dry ingredients in a large mixing bowl. Mix together.
  3. Add in wet ingredients one at a time, with regular mixing.
  4. Fold in the dark chocolate chips when all mixing of ingredients is complete.
  5. Using a spoon, scoop batter into paper muffin cups lined in a muffin tin. If you do not have muffin cups, I advise you use butter, spray, or a type of oil on the muffin tin so that these do not stick.
  6. Bake for ~18-20 minutes. Allow to cool. Enjoy 🙂

I like to store ours in the fridge. However, you can keep them on the counter. Whatever you like most! 🙂

Nutrition Facts per muffin: 90 calories, 3.5g fat, 15.9g carbs, 1.6g protein


Maple Cinnamon Muffins with Spelt Flour

Maple Cinnamon Muffins

Ingredients (Makes ~8 muffins):
1 1/2 cup spelt flour (I used OneDegree Organics Foods spelt flour) – you can substitute this for Whole Wheat if needed.
1/4 cup large flake oats
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 cup skim milk
1/2 cup greek yogurt
1/2 cup dates, mashed and pits removed
1/4 cup egg whites
1/4 cup maple syrup
1 tsp vanilla
1 tbsp coconut oil, melted

Option- 1 tbsp brown sugar, coconut sugar, or demerra sugar

1. Preheat the oven to 350F
2. Combine dry ingredients in a mixing bowl and mix.
3. In a microwave safe bowl, soften the dates by microwaving them for 40 secs in 1 tbsp of water. Mash them and add to mixing bowl.
4. Mix in the wet ingredients.
5. Once fully combined – put in muffins tins or greased muffin pan. Sprinkle demerra sugar (or brown sugar of choice) on top!
6. Bake for ~20-25 minutes until browning/knife comes out clean when poked through the center.


Chocolate Banana Chia Muffins (Mmmm!)


Chia seeds are a great addition to many recipes. They contain the Omega-3 fatty acid, ALA, which is an essential fat. Therefore, it must be consumed in the diet. 1TBSP of chia seeds contain 3 grams of omega-3 fatty acids and 3 grams of protein!
Additionally, I added ground flax and wheat germ for a nutrient boost in this muffin recipe! Ground flax is the most nutritious source of flax as it is easier to digest within the body and you will take away the most nutrients from this form!
As I am sure you already know, flax is a great contributor to a healthy digestive system. It provides a wonderful source of dietary fibre which can help with bowel functioning! Also, just like the chia seed, flax contains a great source of the omega-3 fatty acid ALA too.

Not only are these muffins packed with nutritional benefits but they are DELICIOUS.

Enjoy chocolate lovers 🙂

Blend wet ingredients in a bowl:
2 ripe bananas
1/4 cup Greek yogurt
1/3 cup Coconut Sugar
1 egg

In separate bowl mix dry ingredients:
1/3 cup whole wheat flour
1/3 cup wheat germ
1/2 cup flax meal
1/3 cup cocoa powder
1 tbsp Chocolate PB2
1 tsp baking soda
1 tsp baking powder
A pinch of salt

Mix wet and dry together.
Stir in 1 tsp flax seeds and 2 tsp Chia seeds.
Add dark chocolate chips (70% cacao is best) as you desire (I used ~1/3 cup).
Bake at 350 for ~16-20 mins.
Make sure they are done by poking with a tooth pick- when it comes out clean they’re done.

Makes ~10 muffins

PS- If you are looking to make this wheat/gluten-free, remove the 1/3 cup whole wheat flour and replace with either 1/3 cup flax meal or 1/3 cup almond flour. (Note: with almond flour/meal the shelf-life decreases and it may be beneficial to keep them in the fridge or freezer).

Carrot Pecan Muffins

carrot pecan muffins



1 cup carrots, grated
1 cup whole wheat flour
1/3 cup ground pecans
2 tsp cinnamon
Pinch nutmeg
1 tbsp coconut sugar
1/2 tsp baking powder
1/2 tsp baking soda
3 tbsp egg whites
1 tbsp coconut oil, melted
1/3 cup maple syrup
1 container dole unsweetened apple sauce (100mL)
1/4 cup raisins
1/3 cup pecans, chopped up

1. Mix together all dry ingredients
2. Blend in the wet ingredients.
3. Fold in the raisins and pecans.
4. Bake at 375F for 20-25 minutes until browning.