Mini Choc-Banana Muffins_web

Mini Choc Banana Muffins

Choc-chip muffins, yes please! Your little ones will delight at popping open their lunchbox to find these bite sized beauties inside. They’re packed with wholesome ingredients.

Gluten free | Dairy free | No sugar added | Vegan

Recipe by Hayley Cavicchiolo 

Makes 24 mini muffins


  • 3 tablespoons chia seeds
  • 23 cup tinned coconut milk

  • 1 teaspoon vanilla extract

  • 13 cup buckwheat flour

  • ½ cup gluten free oat flour

  • ¼ cup raw cacao or cocoa powder

  • 3 teaspoons gluten free baking powder

  • 5 tablespoons Natvia

  • ¼ teaspoon sea salt

  • 4 tablespoons coconut oil, melted

  • 1 cup ripe, mashed banana

  • ½ cup Well Naturally Rich Dark Chocolate, chopped into chunky chips

Find more recipes from Hayley here:


Instagram: nourishedhabits


  1. In a small mixing bowl, combine the chia seeds, coconut milk and vanilla. Allow mixture to sit.

    Preheat the oven to 180ºC (160ºC fan forced), and grease a 24 hole mini muffin tin with coconut oil.

  2. In a separate bowl, mix the buckwheat and oat flour, cacao, baking powder, Natvia and salt. Stir in the wet ingredients (chia mix, coconut oil and mashed banana) and mix thoroughly to combine. Add Well Naturally Rich Dark Chocolate and spoon into prepared muffin tin, filling to the top, as muffins won’t rise too much.

  3. Bake for 10-12 minutes or until a cake skewer inserted into the centre of a muffin comes out clean.

  4. Slide a knife around each muffin to loosen from tin and allow to cool slightly for a couple of minutes before removing from tin and placing on a wire rack to cool.

  5. These tasty treats can be eaten at room temperature or warmed in the microwave to soften, so that chocolate melts.
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