Recipe by Mariza Ebersohn

by Tia


  • 2 medium-size ripe bananas
  • 1 tablespoon flaxseed flour (to make flax egg)
  • 2½ tablespoons water (to make flax egg)
  • 1 teaspoon baking powder
  • 1½ teaspoons baking soda
  • ½ cup coconut sugar
  • 3 tablespoons golden syrup
  • ¼ cup fresh tahini (or substitute other nut or seed butter of choice)
  • ⅓ cup melted dark chocolate
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • 2 tablespoons olive oil
  • ½ cup cocoa powder, sift if needed
  • 1¾ cups wholewheat flour
  • ¼ cup almond flour
  • ¼ cup dark chocolate chips, or chopped dark chocolate
  • ½ cup fresh raspberries


  1. Preheat oven to 180°C and line a standard muffin tin with paper cupcake wrappers.
  2. To a large mixing bowl add the banana, flax egg (flaxseed meal and water), and mash to combine, leaving only a few chunky pieces.
  3. Fold in the melted chocolate.
  4. Add baking soda, baking powder, apple cider, coconut sugar, syrup, tahini, sea salt, vanilla, and olive oil and whisk well to combine.
  5. Then add cocoa powder and whisk again to combine.
  6. Add the flour and almond flour, a little at a time, and stir to combine.
  7. Lastly, add chocolate chips and stir to combine.
  8. Divide the batter between the muffin tins, filling almost ¾ of the way.
  9. Press raspberries into the muffins (2-3 for each muffin), and sprinkle more chocolate chips on top before baking.
  10. Bake for 30-35 minutes or until risen. When cooked, a toothpick inserted into the centre will come out clean.
  11. Let the muffins rest in the pan for 5 minutes, then transfer them to a cooling rack to let cool completely.

TOP TIP: These freeze well for up to one month.

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