An heavenly melange of simple and plant based ingredients to make fluffy and chocolaty muffins in less than 30 minutes.

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Flour and starch for the cushy texture.

Nut butter and mashed banana for the creamy consistency.

And a generous amount of dark chocolate for the extra quality taste; plus it’s melting when coming out of the oven…

sans titre-71


Recipe in video:


Calories per muffin: 250 – Macros: 6g P/ 49g C/ 10g F

Prep time: 10 minutes –     Cook time: 15 minutes –     Yield: 6 muffins


  • 130 g potato starch (or corn starch)
  • 70 g plain flour
  • 20 g stevia sugar (or any other sweetener)
  • 2 tsp baking powder
  • 30 g almond butter (or any nut butter)
  • 1 mashed ripped banana
  • 75 ml almond milk (or any other plant milk)
  • 100 g dark chocolate chips


  1. Preheat the oven to 180°C (356°F).
  2. In a mixing bowl, add the potato starch, flour, sugar, and baking powder. Mix with a fork.
  3. Add the almond butter, mashed banana and milk to the mixture. Mix until smooth with the fork.
  4. Add the chocolate chips and mix again.
  5. Slightly oil 6 cups of a muffin pan (each cup having a capacity of about 1/2 cup) or add muffin paper in each cup.
  6. Use 2 spoons to divide the muffin dough into the 6 cups of the muffin pan.
  7. Bake for 15 minutes, until edges are brown.
  8. Serve warm and enjoy!


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