These delicious muffins are rich, not overly sweet, and have a hint of coffee that gives it a complexity of flavour. 


Banana Chocolate Muffins

Vegan, Gluten Free, Dairy Free

Makes 6.


  • 120g almond meal* 

  • 60g brown rice flour* 
  • 40g tapioca starch* 
  • 70g coconut sugar* 
  • 4 Tbsp. cocoa powder* 
  • 2 tsp ground coffee*
  • 1 tsp baking powder* 
  • 1/2 tsp baking soda*
  • 1/4 tsp vanilla bean paste
  • 1/8 tsp pink salt*
  • 100g ripe banana 
  • 40 non-dairy chocolate chips or chunks*
  • 3 Tbsp. melted coconut oil* (or vegetable oil*)
  • 2 Tbsp. flax meal (or ground 1 Tbsp. flaxseeds* with a coffee mill)
  • 80ml soy milk (or almond milk)
  • 1 tsp apple cider vinegar* 

*Available at Naked Foods


  1. Preheat oven to 200⁰C. Line a muffin tin.
  2. Make vegan buttermilk: in a small cup, mix soy milk and apple cider vinegar. Set aside.
  3. In a large bowl, place flaxseed meal and 4 Tbsp. water. Mix well and set aside for a few minutes to thicken.
  4. In the same bowl, add banana and mash with a fork. Mix well.
  5. Add ground coffee, cocoa powder, coconut sugar, vanilla, and salt. Mix well.
  6. Add coconut oil and mix well.
  7. Add vegan buttermilk (from step 2) and mix well.
  8. Add almond meal, rice flour, tapioca starch, chocolate chips, baking powder, and baking soda. Mix until combined. 
  9. Divide the batter between the 6 muffin cups. Sprinkle additional chocolate chips if desired.
  10. Bake at 200⁰C for 12 minutes.
  11. Transfer the muffin tin to a lower rack, and bake it for 5 more minutes or until a toothpick comes out clean.
  12. Let it sit for a few hours as they taste better after completely cooling down. Enjoy!

Have you guys made any of our recipes? Share your creations with us by tagging @nakedfoods or leaving a comment below! And don’t forget to check out @365cleaneats for more stunning food photos and recipes. 

Minako Umehara – @365cleaneats

Health-conscious Recipe Creator / Food Stylist & Photographer/ Food Instructor
Minako has lived in 8 cities across 3 countries since 2003. Despite the varying environments around her, her realisation that food is universal has led to her desire to connect with people through food. After moving to Melbourne, she picked up vegan cooking. She now spends time creating innovative vegan recipes and running cooking classes.