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Chocolate and macadamia nut muffins

Most of the time gluten and dairy free alternatives just don't taste the same as the real thing. Our choc nut muffins are gluten free, using coconut and almond flour rather than plain, and they're dairy free if you leave out the chocolate chips. We also replace refined sugar with the natural alternative of honey. They taste amazing and we'd even choose them over regular muffins!

Ingredients & RecipePrint


  • a handful of macadamia nuts
  • a handful of coconut flakes
  • ground almonds (120g)
  • coconut flour (45g)
  • 1 heaped tbsp of cocoa powder
  • 1 1/2 tsp of baking powder
  • 2 eggs
  • 3 ripe bananas
  • honey (60ml)
  • coconut oil (50ml)
  • 1 lime
  • 1 tsp of vanilla extract
  • handful of dark chocolate chips (optional)


preheat an oven to 180ÂșC.
roughly chop the nuts and coconut flakes into fairly large pieces.
toast the chopped nuts in a dry frying pan for a few minutes until just golden.
combine the almond flour, coconut flour, cocoa powder, baking soda and a pinch of salt in a bowl.
mash up the banana in a blender or using a potato masher or fork.
grab another bowl and whisk together the eggs, banana, honey, coconut oil, zest and juice of the lime and the vanilla extract.
pour the wet mixture into the dry mixture and stir well until completely mixed.
stir in the toasted nuts and coconut flakes.
add the chocolate chips if you are using.
spoon the batter into a greased muffin tin and bake for 25 minutes.

makes 10

Chocolate and macadamia nut muffins

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