If you’re looking for a muffin recipe that is quick and easy to make and tastes delicious, then you’ve come to the right place. These chocolate chip muffins are a healthier alternative to the traditional muffin recipes, because it is naturally sweetened with bananas and maple syrup and uses no refined sugars. Its also grain-free and therefore ideal for anyone avoiding gluten or grains.
Years ago, when we first started on our health journey, my son was placed on an elimination diet and couldn’t eat dairy, gluten, eggs or nuts, which meant that we were very limited in baking options. I stumbled on a recipe that was okay and seemed to work, however, over the years we have tweaked it and I think it is just perfect now.
The muffin is very soft and spongy and EEK, can I say MOIST? Lol! If you use little mini muffin trays, they are a perfect size for baby led weaning and toddlers. Last year, the day before moving house, my husband decided to bake these for our three boys. As he went to pop them into the muffin trays, he realised they were packed away in a box somewhere. He decided to scoop spoonfuls of the batter onto a lined baking tray and invented our new household term – “smash muffins”. These were so awesome for our one year old as they were thin and easy to hold.
Can you use substitutes?
Buckwheat flour isn’t always that easy to come by so I want to point out that there are alternatives. You can substitute buckwheat flour with normal wheat or all-purpose gluten-free flour. The ratio stays exactly the same, however this is not the case for other flours so I would suggest you don’t stray from these recommendations.
I am yet to try this with apple puree or pumpkin puree, but I have not done so. If you have, please let me know how you got on.
Any liquid sweetener will work just fine for this recipe, including honey, agave syrup or rice malt syrup.
If you’re trying to have something a little healthier, this recipe also works great with raspberries, blueberries, raisins or diced apples.
This muffin recipe is no different to any other. Simply mix all the dry ingredients together in one bowl, and the wet in another. Combine the two, add in the chocolate chips (or whatever you choose to use), give it a stir and spoon the mixture into a muffin tray. You don’t need to sift, weigh or do anything fancy, just throw it all together, bake and enjoy ????
Please give them a try. I hope you will love them as much as we do!
Healthy Chocolate Chip Muffins
- 1.1/3 Cup Buckwheat Flour Can sub with wheat flour or GF Flour
- 1/3 Cup Tapioca Starch
- 1 TSP Baking Powder
- 1/2 TSP Baking Soda
- 1/4 TSP Salt
- 1 TSP Cinnamon
- 4-5 Mashed Ripe Bananas
- 1/4 Cup Olive / Coconut Oil
- 1/4 Cup Maple Syrup Can sub with honey / brown rice malt syrup or agave
- 1 TSP Vanilla Extract
- 1/4 Cup Chocolate Chips Can sub with blueberries/ raspberries / raisins etc
- Preheat oven to 180 degrees Celsius
- In a large mixing bowl, combine the flour, tapioca, baking powder, baking soda, salt and cinnamon.
- In a medium mixing bowl, mash the ripe bananas and then add the oil, maple syrup and vanilla extract.
- Add the wet mixture to the dry ingredients and stir until well combined.
- Fill muffin cases two-thirds full and bake for 18-20 mins, until risen and a skewer inserted in the middle comes out clean.
- Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.