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Fluffy flourless chocolate muffins
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

These muffins are nourishing, easy to make and very delicious.

Course: Breakfast, tea time
Servings: 12 muffins
Author: Gaspar Carreira
  • 1 1/2 cup buckwheat groats, soaked overnight 300g
  • 3 ripe bananas
  • 1 egg or 2 egg replacement*
  • 1/3 cup liquid oil, coconut or sunflower oil 70ml
  • 1/2 cup coconut or muscovado sugar 90g
  • 1/2 cup cacao powder 45g
  • 1 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 1/2 cup dark chocolate chips 90g
  1. Preheat the oven to 180°C

  2. Drain well and process the buckwheat groats until you get a homogeneous cream. Add the rest of the ingredients except the chocolate chips, and process again until everything is well integrated and without lumps.

  3. Divide the mixture into 12 nonstick muffin tins. Add the chocolate chips on top, and bake for 12-15 minutes or until they are firm and start to crack on the top. When inserting a stick this should come out barely wet, we do not want dry muffins.

  4. Let cool and enjoy

Recipe Notes

*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.