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Eczema-Friendly Chocolate Muffins Recipe

"Every time I bake them, the smell in the house gets everyone in the kitchen waiting to eat them."
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Snack
Cuisine American


  • One bowl
  • One fork
  • 2 Silicone muffin pans


  • 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


  • 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!
Keyword chocolate, eczema-friendly, muffins