You have a winner when the littlest one eats one, then runs back for a second and you catch him going for a third! These are allergy-friendly, and if you choose to use certified gluten-free ingredients, will be GF friendly.
Chocolate Sunflower Muffins
- ½ cup unsweetened milk of choice
- 1 Tbsp Ener-G Foods Egg Replacer + ¼ cup warm water
- 1 tsp pure vanilla extract
- 2 medium ripe bananas
- ¼ cup SunButter
- 2 cups old-fashioned rolled oats
- ¼ cup cocoa powder
- ½ cup brown sugar
- 1½ tsp baking powder
- ½ tsp fine sea salt
- ¼ cup semisweet chocolate chips
Preheat oven to 375°, line a 12 count muffin tin with premium liners.
Add the ingredients in order listed through sea salt, into a high-speed blender. Process on medium, scraping as needed, until mostly smooth.
Scrape into a mixing bowl, stir in chocolate chips.
Divide between the muffin liners.
Bake for 12 to 15 minutes, until a toothpick in the center comes out mostly clean. Let cool on a rack. Store leftovers tightly sealed.