autumn baking breakfast dessert

Low Fodmap Chocolate Banana Peanut Muffins

servings: 12

by: Ceres Organics

Indulge in guilt-free decadence with our Peanut Butter Banana Chocolate Chip Muffins. Bursting with wholesome ingredients like ripe banana, smooth peanut butter, and rich dark chocolate, each bite offers delicious flavours and textures.

Perfectly moist and tender, these muffins are a delightful treat for any time of day. Enjoy as a satisfying brekky on the go or as a sweet afternoon pick-me-up, these muffins are sure to become a family favourite.


  • 300g Banana
  • ¾ cup Smooth Peanut Butter
  • 2 Eggs
  • 4 Tbsp Maple Syrup
  • 2 tsp Vanilla Essence
  • 1 Tbsp Almond Milk
  • 1 cup Buckwheat Flour
  • 1 tsp Baking Powder
  • 200g 72% Dark Chocolate
  • 1 tsp Cinnamon


  1. Preheat the oven to 180ºC.
  2. Mash the banana in a bowl.
  3. Add the peanut butter, eggs, maple syrup and vanilla to the banana and mix well to combine.
  4. In a separate bowl, add the buckwheat flour, baking powder and ground cinnamon. Whisk to combine.
  5. Roughly chop the dark chocolate.
  6. Add the banana mix to the buckwheat flour and mix gently with a spatular to combine.
  7. Stir through the chopped dark chocolate until just combined, being careful not to overmix.
  8. Line a muffin tin with paper cases and divide the mixture to make 12 muffins.
  9. Bake for 25-30 minutes then serve warm. Enjoy!


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