Muffins have moved up on our priority list in the last few weeks. Summer is arriving in Dubai. The heat and humidity have an impact on our appetites. Meals are getting lighter and fresher. And probably even smaller. There is exceptions, of course. When I come home from a long or fast training run outside, I favor a solid chicken curry over a salad. But as a general rule of thumb, smaller bits and bites are being favored. Like muffins.

I enjoy experimenting with grain free recipes in my baking these days. As a matter of fact, we ALWAYS have some muffins or loaf cakes in the house; to be eaten for breakfast or as a snack.

Going grain free means I am left with almond meal, coconut flour and chickpea flour. I am proud to announce that I seem to get the hang of it now. Today’s recipe is a double success as I seemed to struggle with chocolate muffins/loaves in the past. These chocolate banana muffins are moist and spongey, bursting with chocolate flavor. With an impeccable ingredients list that lets you eat them without any guilt. Simply good for you. Enjoy.


3/4 cup almond meal
1/4 cup coconut flour
3 tablespoons cocoa powder
1 teaspoon baking soda
2 eggs
2 tablespoons coconut oil
3/4 cup mashed banana (about 2 medium ripe bananas)
2 tablespoons honey
1/4 cup dates, finely chopped
1/4 cup pistachios, chopped
Yields 6

Preheat oven to 180C/375F. Grease or line muffin tin.

In a bowl, combine almond meal, coconut flour, cocoa and baking soda. Stir until well combined. Set aside.
In another bowl, lightly beat the eggs. Stir in coconut oil, honey and mashed banana. Add finely chopped dates. Make sure they don’t stick together in big lumps.
Spoon the batter into muffin molds. Sprinkle with chopped pistachios.
Bake for 20 minutes, or until cake tester comes out clean.


  1. These sound great. Have decided to head more towards grain free rather than just gluten free and this looks like a good way to ease the kids in (minus the pistachios).

  2. i am going to try this anja… i have completely cut down refined sugars from my diet since the start of the month and a whole new diet is in place! will be blogging about it soon… but this sounds really good and will give it a try this weekend.

  3. @ Sarah
    I have realized that just a gluten free diet doesn’t do it for me. A bowl of rice leaves me as lethargic and bloated as a bowl of pasta. Cutting out starches from grains and refined sugar is my solution to a steady weight and energized well-being. All sorts of cravings have basically disappeared. Without grains and sugar I can eat what I want and how much I want. The satisfaction after eating sets in at a very healthy point.
    What works for me, doesn’t necessarily work for others. But it’s definitely worth a try.

  4. These sound wonderful. I’ve just found your blog and I’m coeliac so love all your recipes. I’ll be giving some a go for sure.
    Would it be ok to use rapeseed oil instead of coconut as you can’t find that here in the UK

  5. Katie,
    I am sure rapeseed oil will be working fine, as it’s such a small amount anyway.

  6. Summer is almost all over us too…There will be a lot of trips to the beach, and refreshments to be served. I loved baked treats for to-go snacks during this season. Of course, this muffin recipe will be whipped, this summer. Looks yummy!

  7. Love everything on your website and cant wait to try these out!

  8. Those have become my favorite chocolate muffins! Thanks for amazing recipe 🙂

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