PCOS Friendly Chocolate Chip Muffins (GF/V)


I am firm believer that healthy should equal tasty. And that you can recreate your favourite foods into nutritious PCOS friendly options!

And who doesn’t love a good chocolate chip muffin?!

With PCOS it’s so important to keep our blood sugar stable and avoid inflammatory foods that worsen symptoms and the chronic low grade inflammation as well as insulin resistance which are central factors to the condition.

This is why eliminating refined sugars and flours is the first and absolute mandatory step to take when tackling and healing your PCOS.

But this doesn’t mean you have to give up the good food… or muffins for that matter!

So what’s so special about these muffins?

They are loaded with whole plant foods that pack a nutritional punch…


Rich in mono-unsaturated fatty acids, these help balance the good and bad cholesterol levels and support healthy lipid profiles in the blood. Almonds support healthy blood sugar levels because their fat and protein content help stabilize blood glucose and insulin levels. And if you are looking to improve your skin, almonds are high in the antioxidant vitamin E which has been shown to prevent cell damage and hydrate the skin.


Yes chocolate is a superfood! But you want to make sure you are choosing pure raw cacao for the benefits! Raw cacao is an amazing source of antioxidants, magnesium, chromium, iron, and manganese. It also has been shown to improve cardiovascular health with naturally occuring phytochemicals shown to decrease the harmful LDL cholesterol and raise the beneficial HDL cholesterol and improve heart function.

Chocolate has also been shown to raise your mood by boosting serotonin levels (hence why we love it so much!) and theobromine, a mildly stimulating neurotransmitter that produces feelings of relaxation and contentment.

Cacao differs from cocoa because the latter is processed with heat which destroys some of its nutrients. However it still has benefits, but make sure you always choose plain cocoa powder without any added sugars.

Cacao is the purest form of chocolate as it is raw and retains all of its beneficial nutrients.


Source of MCFAS (medium chain fatty acids) which support weight loss by speeding up a sluggish metabolism. Unlike most fats, MCTs are utilized quickly by the body for energy and burned as fuel without going through a lengthy digestive process. Also shown to improve mental focus and cognition, support hormone production, and promote immune function with its antibacterial, anti-fungal, and antiviral properties.


Great source of dietary fiber that binds to toxins and excess hormones like estrogen to excrete them from the body, helping with PCOS symptoms like PMS and heavy periods. Flax also contains mucilage that is a gel like substance that helps to coat the intestinal lining and promote healthy bowel movements and colon detoxification. Also rich in lignans which provide antioxidants important for heart health. Studies suggest that flaxseed may have an influential impact on testosterone levels, and also may diminish symptoms associated with hyperandrogenism, such as hirsutism.


Chia has gained popularity as a superfood and for good reasons! Native to south America, they have been used for thousands of years to increase strength and sustainable energy. Chia is considered a complete protein source and a great source of omega 3 fatty acids, promoting blood sugar and hormone balance; great for insulin resistance and PCOS! High in soluble and insoluble fiber; chia helps bulk up your meals and make you feel fuller for longer, support elimination and combat constipation.



  • 1 tbsp coconut oil

  • ¼ cup pure dark chocolate chips

  • 1 tbsp tahini

  • 1 free range egg or 1 chia/flax egg

  • 1 cup almond milk

  • 2 cups almond flour

  • 1 tbsp maple syrup or 1 tsp stevia powder


Preheat oven to 350F.

Add coconut oil to muffin tins and pop in the oven while you make the mixture. Mix the flour, egg, bananas, and milk in a bowl. You can also blend in a food processor. Pour mix into tray and top with dark chocolate chips and a swirl of tahini. Bake for 25 minutes or until golden brown.Devour!

Laurence Annez