Multigrain Banana Chocolate Chip Muffins

Multigrain Dairy-Free Banana Chocolate Chip Muffins

Course: Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 muffins

A delicious and healthy take on a classic banana muffin recipe!


  • 1 cup spelt flour
  • 1/2 cup light rye flour
  • 1/4 cup buckwheat flour
  • 2 Tbsp organic cane sugar
  • 1 1/2 tsp aluminum-free baking powder
  • 1/4 tsp grey sea salt
  • 1 Tbsp raw sunflower seeds
  • 1 Tbsp raw pumpkin seeds (unsalted)
  • 1 Tbsp flaxseeds
  • 3/4 cup rolled oats (not instant oat)
  • 2 large organic bananas (mashed with a fork)
  • 2 large organic free-range eggs
  • 1/4 cup maple syrup
  • 1/2 cup rice or nut milk
  • 1/2 tsp pure organic vanilla extract
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup semi-sweet organic chocolate chips
  • Optional: sprinkle some oat flakes and pumpkin seeds on top of the muffins before baking.


  1. Preheat oven to 350F and add 12 parchment paper liners to the muffin tin.
  2. Mix all the dry ingredients (except the chocolate chips) in a large bowl.
  3. Mix all the wet ingredients in another bowl.
  4. Pour the wet mix into the dry mix and stir well enough to combine everything.
  5. Add the chocolate chips and seeds, and stir just enough to mix everything.
  6. Divide the batter in the muffin tin, so that you have 12 muffins with the same amount of batter.
  7. Bake at 350F for 30-35 minutes, or until nicely golden on top.
  8. Remove from oven and wait a few minutes before removing them from the muffin pan, then wait a few more minutes before eating them. They'll be very hot!

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 234kcal | Fat: 10g | Saturated fat: 2g | Cholesterol: 27mg | Sodium: 69mg | Potassium: 268mg | Carbohydrates: 31g | Fiber: 4g | Sugar: 11g | Protein: 4g | Vitamin A: 50% | Vitamin C: 1.7% | Calcium: 51% | Iron: 1.8%