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Nut (or Seed) Butter Banana Chocolate Chip Muffins. (Gluten/Grain/Soy/Refined Sugar Free)

by Brittany on May 27, 2012

Chestnut flour though grain free unfortunately is not as high in protein as the other nut/seed flours. Its also a bit starchier. I wanted to create a basic muffin recipe using this flour that was loaded with protein. I make sure each meal includes some form of it to balance my blood sugar and keep my metabolic syndrome issues at bay.

Adding a hefty 1/2 cup of nut or seed butter to my muffin batter was the solution. ( a delicious one at that!)  This recipe is for the egg eaters. If you need to avoid them check out my latest recipe for egg free banana bread and carrot cake cupcakes.  Chestnut flour makes baked goods really soft and light- these muffins are no exception.

I selected organic palm sugar as I knew its caramel flavor would taste great in this particular recipe. Feel free to using any form of granulated sugar that you prefer (including xylitol).

I purchase my chestnut flour from They have great prices, a huge selection of fun gluten free products and their shipping is fast!

Nut (or Seed) Butter Banana Chocolate Chip Muffins

1 medium ripe banana mashed (about 1/2 cup)
1/2 cup natural nut or seed butter (I used Cashew)
3/4 Cup Granulated Sugar ( *see note above)
2 Large Eggs
1/4 Tsp Salt.
1 1/2 Tsp Baking Powder (I use double acting)
1/2 packed Cup Chestnut Flour

Optional: 1/2-1 cup Allergen Free Chocolate Chips (Enjoy Life is my have brand)

  1. Preheat oven to 350 degrees and line 11-12 muffin tins.
  2. Combine all ingredients in a bowl and mix well. Spoon into muffin liners evenly and bake 20-23 minutes until toothpick comes out clean.
  3. Allow to cool briefly. Store once cooled in a sealed bag or container at room temperature.


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{ 12 comments… read them below or add one }

Ellen (Gluten Free Diva) May 27, 2012 at 4:02 pm

I think it’s so amazing that so few ingredients make a muffin that just looks kick*ss!!!! And beautiful, to boot!!!


Caralyn @ glutenfreehappytummy May 27, 2012 at 5:39 pm

oh my goodness they look so delicious!! i have yet to bake with chestnut flour…it’s on my baking bucket list! thanks for sharing!


Caralyn @ glutenfreehappytummy May 27, 2012 at 5:43 pm

And I love your blog! Its so helpful to have GF and allergy free recipes! I’ve added you to my “Blogs I Love” list on my site:)


Michelle May 28, 2012 at 5:18 pm

I don’t have chestnut flour but really want to try it now. I’m on day 2 of making these using rice and tapioca flour since that’s all I have. I also used maple peanut butter. Yesterday my 6 year old son ate 6 of them and requested more. I have 24 more in the oven now using nutella and extra banana for chunks which were also requested this time. Thanks for such an easy, tasty recipe.


Brittany May 28, 2012 at 8:38 pm

Very cool! Thanks for sharing :)


Alex@Spoonful of Sugar Free May 29, 2012 at 1:02 pm

Love your first pice! love the colors. Bananas and chocolate=yum


Mary Bosch May 29, 2012 at 8:01 pm

Hi Brittany, I just made your muffins and they are delicious. I use part Almond butter and Almond Honey butter, with regular sugar thats all I have at this time. They taste so good. Question tho, if I want to take out the sugar could I subsitute it for apple sause and if so how much.??? Thanks for the recipe.


Brittany May 29, 2012 at 8:50 pm

So glad you enjoyed them!
As for your question- I’m
not sure. Would not know unless I tried it myself. I encourage you to experiment. Muffins in general ( especially those containing eggs) are pretty forgiving to alterations. Good luck!


Molly July 14, 2012 at 3:43 am

Hi Brittany :)

Thank you for your fabulous website and your information you share so generously. My friend referred me to your website. I am transitioning to a gluten, egg, soy and dairy free lifestyle. My friend went grocery shopping for me and generously supplied starter ingredients. We got together armed with recipes to try out. I decided to try this recipe (you had me at chocolate LOL). I substituted the egg with EnerG Egg Replacer. I used almond butter as well. They turned out fantastic once I stopped mixing up the almond flour with the chestnut flour. I also tried Justin’s Chocolate Hazelnut Butter. It was a flop. Very mushy on the inside. I love these especially as mini muffins baked for 20 minutes. Thank you again for sharing this recipe. You rock.



Melissa August 4, 2012 at 12:45 pm

I came to visit from Shirley’s “adopt a blogger” post. =) I used to use chestnut flour several years ago, but haven’t done it lately. Thanks for the reminder! I like the delicate, sweet, slightly nutty flavor and it’s lower in fat than some of the other nut flours. Makes delicious pancakes (with just a bit thrown in, maybe 20 to 25% of the flour blend). Your muffins look wonderful and I agree with Ellen, I love recipes with just a minimum of ingredients. This one fits that description! Perfect!


Jaye August 4, 2012 at 3:29 pm

Can Almond or coconut flour be used instead of the chestnut flour… it’s much easier for me to buy locally and it’s what I have on hand.

I’d love to make this recipe!


Shirley @ gfe August 5, 2012 at 6:14 pm

Chestnut flour is worth a purchase via I love it in this recipe of yours, Brittany! These are divine muffins … rich and satisfying and super simple to make. I’m having one for my afternoon treat later. ;-) I picked the correct recipes for my adoption post of you. Muffins and pizza! Not together, but each recipe holds its own quite well! :-)



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