Chocolate Easter Muffins

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Chocolate Easter Muffins

Hot Cross Buns at Easter are just the best! When my Dad was with us we would always have Easter breakfast. He would cook our breakfast every morning over the long weekend. We would always have either scrambled, fried or poached eggs on toast. Then as a treat we would have a hot cross bun or two with butter and jam. It would all be washed down with a nice cup of tea.

For me, this was always the best part of Easter, eating hot cross buns after breakfast. In fact, I would go so far as to say that I prefer Easter to Christmas. OK, hear me out. Easter is in Spring time when the weather starts to get better. Christmas sadly is celebrated in winter when all you have to look forward to after the event is more cold nights and days.

During Christmas you tend to be more still occasionally causing excess weight gain. In Spring, yes there is chocolate and lots of delicious foods to eat but the weather is slightly warmer. So you can go out and burn off the excess eating. Finally as a child I always found that people argued less in our house in the Spring. If it’s sunny I always find people are happier.

Plus the hot cross buns were always a winner with me. I enjoy them more than Christmas pudding. Shh, don’t tell my husband. As I can’t eat gluten I’m always trying different alternatives to the buns you buy in the supermarket and these muffins have been a fantastic option for me. They can be served as a sweet treat after breakfast or they also make a great snack.

Makes 12 muffins

Chocolate Easter Muffins


  • Sharp knife
  • Chopping board
  • Small bowl
  • Kettle
  • Large mixing bowl
  • Stirring spoon
  • Colander
  • Teaspoon
  • Tablespoon
  • Nutribullet
  • Muffin tray
  • Muffin cases?


  • Gluten free oats x 200g
  • Ground almonds x 100g
  • Brown rice flour or plain flour (if not gluten intolerant) x 100g
  • Raw cacao powder or cocoa powder x 60 g
  • Coconut sugar x 100g
  • Raisins or sultanas x 100g
  • Baking powder x 2 tsp
  • Bicarbonate soda x 1 tsp
  • Ground ginger x 2 heaped tsps
  • Ground cinnamon x 1 tsp
  • Ground nutmeg x 1/4 tsp
  • Ground cloves x 1/8 tsp
  • Salt x 1 pinch
  • Milk of your choice x 300 mls
  • Medjool dates x 10 – 12
  • Coconut oil x 2 tbsp
  • Bananas x 2 large (preferably very ripe)
  • Maple syrup x 2 tbsp
  • Oil for the tray?


  • Start by preheating the oven to 180°C or gas mark 4.
  • Pre-line the muffin with with either oil and spread it around the base with the plastic brush or put muffin cases in.
  • Slice the dates length ways and remove the stones.
  • Boil the kettle, put the dates into the small bowl and pour over the boiling water.
  • Leave to sit for 5 minutes.
  • Meanwhile, in the nutribullet grind the oats until the become like a flour.
  • Pour the oat flour into the large mixing bowl and add the ground almonds, brown rice flour or plain flour, raw cacao powder, baking powder, bicarbonate of soda, raisins, spices and the pinch of salt.
  • Mix these ingredients together.
  • Next drain the dates into the colander over the sink.
  • Put the drained dates into the nutribullet with the milk, bananas, coconut oil and maple syrup.
  • Blend these ingredients together until they form a smooth consistency.
  • Pour the blended ingredients over the ingredients in the large bowl and mix together.
  • Once all the ingredients are well mixed, spoon out the muffin mix into the tray or cases.
  • When all the cases are filled with the mixture place the tray in the oven.
  • Bake for about 20 – 25 minutes depending on your oven.
  • To check the muffins are cooked, put a skewer in one and if it comes out clean, they are cooked.
  • If the skewer is not clean put the muffins back into the oven for a further 5 minutes until they are cooked.
  • Remove the muffins from the oven and put them on a cooling rack.
  • Wait until they are cooled completely.
  • Then serve with a nice cup of tea and enjoy.
Chocolate Easter Muffins

Chocolate Easter Muffins were a huge hit in our house. My husband Howard, son Ted and myself all enjoyed eating these a few weekends before Easter. Well, we had to give them a trial run. All the ingredients in these muffins can be frozen so they could be made in advance and defrosted before eating. We have not tried them as an after breakfast treat yet but I’m sure we will at Easter. However you decide to eat these muffins, as always, enjoy.

Do you enjoy special Easter treats apart from chocolate and if so, what are those treats? Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx