Allergen Cooking · baking · cooking · Dessert · Gluten-Free

Chocolate Sunflower Muffins

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.

Makes 12.

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