Moist and delicious, these muffins taste just like chocolate cake. You would never guess that they’re made without dairy, gluten, oil or refined sugar!
- 2 ripe medium bananas
- 2 pasture-raised eggs
- 1/2 cup creamy unsalted peanut butter
- 2 teaspoons vanilla extract
- 1/3 cup pure maple syrup
- 3/4 cup unsweetened almond milk
- 2 cups rolled oats
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup dairy-free dark chocolate chips
Rolled Oats: Whole grain rolled oats are the base of these muffins which packs them with a hefty punch of fiber and a serving of plant-based protein. Rather than spike your blood sugar and leave you crashing, they’ll keep you energized for at least a few hours. Be sure to use certified gluten-free oats for allergies!
Unsweetened Cocoa Powder: Because chocolate.
Baking Powder, Baking Soda and Salt: these offer leavening to help the muffins rise while also adding a hint of salt for flavor. If you’re using salted peanut butter, you should leave out the added salt.
Bananas: Ripe bananas provide moisture and natural sweetness.
Creamy Unsalted Peanut Butter: Natural peanut butter provides a wholesome source of fat. Also, is there anything better than the combo of banana, peanut butter and chocolate?
Eggs: As much as I love flax and chia eggs, they just don’t leaven like real eggs. If you want puffy muffins like you see in the photos then you’ll need eggs for this recipe.
Vanilla Extract: While not completely necessary, vanilla extract ties everything together and lessens the need for refined sugar.
Pure Maple syrup: Provides moisture and natural sweetness. See possible variations for substitutions.
Unsweetened Almond Milk: This is what I always have on hand but any kind of milk will work.
Dairy-Free Dark Chocolate Chips or Chopped Dark Chocolate: Double the chocolate, double the fun!
- Preheat the oven to 350°F then grease a muffin tin and set aside.
- In a blender, starting with the wet ingredients first, combine everything (except chocolate chips) and blend for about 30 seconds, or until a smooth batter forms.
- Add the chocolate chips to the blender and gently stir together by hand. Pour the batter into the muffin tin so that each is approximately 3/4 of the way full. Sprinkle a few more chocolate chips on top then place them in the oven and cook for 20 minutes.
- Allow to cool for 10-15 minutes then enjoy! Store leftovers in an airtight container for up to 4 days.
- Be sure to use certified gluten-free oats for allergies.