Eczema-Friendly Chocolate Muffins Recipe
"Every time I bake them, the smell in the house gets everyone in the kitchen waiting to eat them."
Equipment
- One bowl
- One fork
- 2 Silicone muffin pans
Ingredients
- 2 tbsp. chia seeds
- 2 tbsp. ground flax
- 5-6 tbsp. water
- 2 ripe bananas (mashed)
- 1 tsp. cinnamon
- 1 tbsp. vanilla extract
- 1/4 cup maple syrup
- 1/4 cup olive oil
- 2 cups oat flour (put rolled oats in a food processor for a minute)
- 1 tsp. baking soda
- 1 cup almond milk (or any plant milk)
- 1/3 cup cocoa powder
- 1 cup vegan chocolate chips
Instructions
- Put the ground flax and the chia seeds in the bowl and pour the water on top. Wait 5 minutes.
- Add the bananas and squish them in the bowl with the fork. Mix.
- Add vanilla, cinnamon, maple syrup, and stir.
- Add the olive oil and stir. (That’s your butter)
- Add the oat flour and the baking soda. Mix. (No wheat!)
- Pour the plant-based milk. Mix. (No dairy!)
- Add the chocolate chips. Stir. Do not overmix.
- Once ready, pour the batter into the muffin trays. You could make 12 big muffins or 24 half-sized ones, which is what I prefer.
- Bake in the oven for about 25-30 minutes at 350 degrees.
- Let cool and enjoy!