These Chocolate-Banana Chia Seed Muffins Are Gluten-Free, Nutrient-Rich and Delicious!

by Adam Friedman

This guilt-free, gluten-free muffin recipe is tasty AND healthy. Packed with nutrients, healthy fats and natural sweetener, you can whip up a batch in 35 minutes and feast on a satisfying treat. Here’s how:

Gluten-Free Chocolate-Banana Chia Seed Muffins

Minutes to Prepare: 15

Minutes to Bake: 20

Number of Servings: 12


  • 1 ¾ cups blanched almond flour
  • ¼ cup cacao powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine grain sea salt
  • 2 Tablespoons of chia seeds
  • ½ cup diced pitted dates, about 7 dates (much easier to dice when they’re cold)
  • 4 Tablespoons melted coconut oil
  • 4 Tablespoons whole unsweetened yogurt
  • 1/3 cup 100% pure maple syrup, honey, or coconut nectar syrup
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3 medium very ripe bananas, mashed
  • ½ cup BeFit Whey Protein – Chocolate Flavor


  1. Preheat oven to 350 degrees.  Line a 12-cup muffin pan with muffin liners.
  2. In a large bowl, whisk together almond flour, cacao powder, baking soda, salt and 2 Tablespoons chia seeds.  Add dates and break up pieces so they don’t stick together.
  3. In a blender, combine coconut oil, whey protein, yogurt, maple syrup, eggs, and vanilla.
  4. Pour wet mixture into bowl with dry ingredients and stir until just combined.
  5. Fold mashed bananas into the mixture.
  6. Divide the batter into the prepared pan  (Using an ice cream scoop makes this job much easier).
  7. Bake for about 20-25 minutes or until a toothpick inserted into a muffin comes out clean.

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