Return to Resources

Almond, coconut and choc chip muffins

These muffins are packed with fibre and magnesium.  They’re gluten and dairy-free, and have no added sugars.  They make a great breakfast on the run.


2 Tbsp coconut oil

4 ripe bananas, mashed

4 large eggs

3/4 cup almond flour (almond meal)

2 tsp ground cinnamon

1 tsp baking soda

1/2 tsp sea salt

1 cup shredded, unsweetened coconut

1/2 cup each: chopped walnuts and dark chocolate chips (70% cocoa)


  1. Preheat your oven to 180 degrees Celsius. Line a muffin pan with cupcake liners. Melt the coconut oil in a small pan over medium heat. 
  2. In a large bowl, add the melted coconut oil, mashed bananas, eggs, almond flour, vanilla, cinnamon, baking soda and sea salt and beat with an electric beater or by hand with a wooden spoon until combined. Stir in the coconut, walnuts and dark chocolate chips.
  3. Pour the batter into the prepared muffin tin, filling each cupcake liner to the very top. Bake in the preheated oven for 25-30 minutes, or until a knife inserted into the middle of one of the muffins comes out clean.
  4. Let the muffins cool for 5 minutes in the tin then transfer them to a cooling sheet to finish cooling.