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Allergen Free Chocolate Chunk Muffins

These chocolate chocolate chunk muffins are perfect for a healthy breakfast on the go or a quick snack.
Prep Time 20 mins
Cook Time 28 mins
Total Time 48 mins
Servings 24 Muffins


For the Muffins

  • 2 ripe bananas - "squashed" and wisked smooth
  • 1 heaping T of sun butter
  • 8 oz applesauce
  • 2 T high quality vanilla
  • 1 heaping tsp baking powder
  • 1 heaping tsp baking soda
  • 1 tsp high quality cinnamon
  • 3 heaping Tsp unsweetened cocoa powder
  • 1 2/3 c almond milk*
  • 1/3 to 1/2 c maple syrup I use 1/3 and find them sweet enough
  • 1 1/2 c oats
  • 1 c oat flour
  • 1/2 c finely ground flax seeds
  • 1/4 c chia seeds
  • 6 oz dark chocolate chips or chunks


  • Preheat the oven to 350 degrees.
  • "Squash" the bananas into a large bowl and then wisk them smooth.
  • Wisk in the vanilla and sunbutter.
  • Next wisk in the applesauce.
  • Next wisk in the baking powder, baking soda, cinnamon, and cocoa powder.
  • Wisk almond milk and maple syrup into the bowl of wet ingredients.
  • The combined almond milk and maple syrup should total 2 cups of liquid. Adjust the almond milk according to the amount of maple syrup used.
  • Slowly wisk in oats, oat flour, ground flax seeds, and chia seeds.
  • Finally, fold in chocolate chunks.
  • Fill muffin cups about 2/3 full.
  • Place muffin pans into your preheated oven. Bake at 350 degrees for 14 minutes. Turn pans and bake for the final 14 minutes.
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