Double Chocolate Muffins

Servings 12 muffins


  • 1 cup (90g) almond flour (ground, blanched almonds)
  • 1 cup (90g) oat flour
  • 6 tablespoons (44g) unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 3 ripe bananas
  • 8 medjool dates, pitted
  • 2/3 cup (156ml) almond milk (or coconut, or soy)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup bittersweet chocolate chips or chunks
  • 1 cup walnuts, roughly chopped


  1. Preheat oven to 350°F and line a 12-muffin tin with muffin papers.
  2. In the bowl of stand mixer, or in a large mixing bowl, break the bananas into pieces and mash using medium speed on the stand mixer, or with a fork in the bowl.
  3. Add the almond milk, vanilla and the dates, either very finely chopped, or, as I like to do, blend the pitted dates with the almond milk using a hand-held stick blender.
  4. Mix the mashed banana, dates, vanilla and almond milk together well.
  5. Add all of the dry ingredients, except the chocolate chips and walnuts, to the bowl, then blend well. You don’t have to worry about overmixing as there’s no gluten to get tough in this mixture.
  6. Then gently stir in the chocolate chips and walnuts, and distribute batter evenly between the 12 muffins cups. Bake for 25-30 minutes until the tops are getting crusty, then move to a cooling rack. Once cooled, I like to freeze the muffins so they stay fresh tasting.