Breakfast, Desserts

Gluten Free Brownie

There is no secret, this is by far my favourite brownie recipe: easy, quick and healthier than traditional brownies. It does not contain additional sugar (except the chocolate chip) and I always use oat flour (blended oats) instead of traditional flour. Done in 45 minutes and perfect with fresh fruit, yoghurt or some peanut butter on top.

I have a couple of tips regarding this recipe, please scroll down to check them out!

Gluten Free Brownies


  • 1 cup oat flour
  • 1/2 cup cocoa powder
  • 1/2 tsp baking powder
  • 3 mashed bananas (medium size)
  • 3 tbsp coconut oil
  • 2 tbsp cow milk or plant milk
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 cup chocolate chip (extra for the topping)


  • Pre-heat the oven to 180C (fan)
  • In a bowl, mix the flour, cocoa powder, salt and baking powder and set it aside.
  • In a large bowl, mash the bananas and add the egg, coconut oil, milk and vanilla extract, and mix it together.
  • Add the flour mix to the banana mix, and combine it. Lastly, add the chocolate chip and stir it until well combined.
  • Pour it into a tin, sprinkle some extra chocolate chip on top and bake it for approximately 30 minutes. Let it cool down before serving.


  • Coconut oil: feel free to use butter or full-fat greek yoghurt as a substitute
  • Cocoa powder: always use unsweetened and good quality cocoa powder. Instead of adding only cocoa powder, you can substitute some of it with powdered peanut butter or protein powder – this will result in a bit less chocolate-y flavour and you can boost the protein content in the brownies as well.
  • Chocolate chip: I always use dark chocolate, but feel free to use milk or white chocolate if preferred.

Enjoy and until next time:

Nora from My Honeycomb Kitchen

1 thought on “Gluten Free Brownie”

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