Pumpkin & Chocolate Muffins

Pumpkin and banana are ideal ingredients to add sweetness to baked goods without adding any refined sugar. These wholesome wee muffins would make a great addition to any school lunchbox and the kids won’t even know they contain vegetables. Free of gluten, they are great for families catering for multiple dietary requirements. Best of all, they are delicious, moist and naturally sweet.



12 Muffins


The Recipe


  • 1 cup mashed pumpkin
  • 2 ripe bananas
  • 1/4 cup coconut oil, melted
  • 1/2 cup sugar free dark chocolate baking bits
  • 3 eggs
  • 1 cup ground almonds
  • 1/2 cup LSA (Linseed, Sunflower seed and Almond meal)
  • 1 Tbsp ground chia 
  • 3 Tbsp desiccated coconut
  • 1 tsp apple cider vinegar
  • 1 1/2 tsp baking powder


  1. Preheat the oven to 180ºc and place all of the ingredients apart from the apple cider vinegar and baking powder into a food processor and blitz until well combined.
  2. Add the vinegar and baking powder and pulse to combine.
  3. Grease and line your muffin tray with baking paper (or muffin cases) and pour mixture evenly into each.
  4. Bake for 25- 30 minutes or until a skewer inserted into the middle comes out clean.
  5. Once cooked, remove from the oven and leave to cool before removing from the muffin tray.
  6. Store muffins in a sealed container in the fridge for up to 4 days.

Serving suggestions

Serving suggestions

A dollop of fat reduced greek or natural yoghurt