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4.34 from 6 votes

Allergy Free Banana Cocoa Muffins

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: allergy free, banana, chia seeds, cocoa, dairy free, gluten-free, muffins, vegetarian
Servings: 24 muffins
Calories: 59kcal


  • 2 tablespoon chia seeds
  • 2/3 cup coconut milk, unsweetened
  • 1/8 cup maple syrup, pure
  • 1 teaspoon vanilla extract
  • 3 tablespoon coconut oil
  • 2 medium banana
  • 2/3 cup flour, buckwheat
  • 1/4 cup cocoa powder, unsweetened
  • 2 teaspoon baking powder
  • 1/4 teaspoon salt


  • Stir together the chia seeds, coconut milk, maple syrup, vanilla, and coconut oil in a small bowl. Let set while you preheat the oven to 400°F and grease a 24-cup mini muffin tin with nonstick spray.
  • Smash bananas with a fork and set aside. In a medium bowl, stir together the flour, cocoa powder, baking powder, and salt.
  • Add the chia mixture and the bananas to the dry ingredients and mix thoroughly. Spoon into the prepared muffin tin, filling right about to the edge.
  • Bake for 14-16 minutes until a toothpick inserted into the center of a muffin comes out clean. Remove from tin, using a paring knife around the edges as needed, and let cool on a wire rack.
  • Serve warm, at room temperature, or chilled.


Calories: 59kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Sodium: 27mg | Fiber: 1g | Sugar: 2g