Dense and Delicious Chocolate Muffins

Nut Free Chocolate Muffins.JPG

Treats like these are basically an essential part of my diet. They’ve changed a lil over the years.. from McFlurrys, caramel milkshakes, Snickers, Twix bars and the like, then to natural sugar and nut filled goodies, which are yes muuuch healthier and I tolerate them so much better now.. but at the time weren’t working with my gut at all, especially for someone who had intense sugar cravings so wouldn’t stop at one or 7. You’ve gotta have the good stuff available. And if not, there’s a 99% chance you’ll end up with food that won’t make you any happier (eg 7 Snickers bars). This is why I’ve learnt to create goods that are sugar free, nut free (mostly), grain free and dairy free, which these 👆🏻seriously delicious chocolate muffs tick all the boxes, with an optional Strawberry Collagen Cream Icing. Nuts are bloody fabulous, but for some people will cause serious bloating, discomfort, inflammation and all sorts, especially if they aren’t activated (or even better fermented). When I’m out, there’s a bit of an 80/20 rule here for me.. I enjoy the nuts as they come, plus my digestion and overall health is 373973 times better so I tolerate most things far better. But at home, I prepare them like we did traditionally but simply forgot.. So here’s the recipe.

Dense and Delicious Chocolate Muffins


3 1/2 cups sunflower seeds (activated if possible)

1 cup coconut cream

1/4 cup water

3/4 cup cacao powder

1/2 cup coconut oil, melted

4 eggs

2 tsps vanilla essence

5-6 tablespoons Lakanto, or your choice or sweetener. If you use maple syrup (which is delicious), use roughly a 3/4 cup and add only 1/2 cup coconut cream as the syrup adds more moisture. - PLEASE NOTE: each persons taste for chocolate is very different and may require more or less sweetness. Please adjust to your liking.

1 tsp baking soda (or 1 tsp bicarb with 1 tablespoon apple cider vinegar)

Pinch of salt


  1. Preheat your oven to 180 degrees celcius.

  2. Grind down the sunflower seeds to a fine meal. Add in the remaining dry ingredients, and continue to blend or stir through to combine.

  3. Add in all of the remaining ingredients and continue to combine.

  4. Scoop into a lined muffin tray and smooth it out so they are flat.

  5. Place in the oven, and bake for 20-25 minutes or until a knife comes out clean.

  6. Enjoy alone, with the below strawberry cream or THIS chocolate icing.

Strawberry Collagen Cream


1 cup Oob Organic strawberries, thawed

1/2 cup coconut cream

4 Tbsp collagen

2 tablespoons ghee or cacao butter

1 tsp vanilla essence

1-2 Tbsp Lakanto or Maple Syrup


  1. Place all ingredients into your blender and blend on medium to high speed until all is combined.

  2. Taste the mixture and ensure it doesn’t require any more sweetness for you.

  3. Place in the fridge for it to thicken, which will take roughly 30 minutes to an hour.

  4. Drizzle over the muffins either just before serving, or ready for lunchboxes!

Sheridan Williamson