As autumn comes around yet another year, I wanted to try a new recipe and bake something sweet for my little boy. Of course, the challenge as always is the dairy free, gluten free and egg free component. There are not that many recipes that fully fit my need: simple to follow and easy to find the ingredients. Yet, I am always happy to try recipes that work by substituting the ingredients that don’t. My latest challenge was using chestnut flour and I decided to bake some muffins using the recipe published on by Sara. You can find the original recipe HERE.


2 cups chestnut flour (200g)
3/4 cup coconut flour/finely shredded coconut (60g) OR 1 cup coconut flour
3/4 cup dark brown sugar
1 Tablespoon baking powder (optional)
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs – substitute with small jar of pear/apple pure (60g)
1 stick butter (125g), softened – substitute with 1 cup of L’olio di girasole deodorato (translated from Italian to English as refined deodorized Sunflower oil) OR 1 cup grapeseed oil
3/4 cup milk – substitute with Rice milk (optional)
1 teaspoon vanilla or lemon extract
Dark chocolate, chunked (optional)


  1. Preheat oven to 190C / 375F. Mix, using a hand mixer or spatula, the dry ingredients (chestnut flour, coconut flour, salt, baking powder, baking soda) together in a bowl except for the brown sugar.
  2. In another bowl, Mix sunflower oil with the brown sugar at high speed for a minute or two, then add the pear pure and mix until creamy. Add the vanilla last and mix.Mixed ingredients
  1. Add the chestnut flour mix slowly and mix in. Halfway through add the rice milk and then the rest of the dry mixture, until well distributed. Add the chocolate chunks and pour into cupcake liners or mini-tart pans lined with parchment paper. Bake at 190 /375F for 20-30 minutes, or until a toothpick inserted in the middle comes out clean. Makes 10- 14 large muffins.muffins in the ovenbaked muffinschestnut flour muffin

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