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Nicole Modic
SERVES 10 Muffins
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  • 3/4 cup apple sauce (or extra ripe banana mashed to equal 3/4 cup)
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 3/4 cup creamy peanut butter
  • 1/2 tsp vanilla extract
  • 1/2 cup almond milk (or other non-dairy milk)
  • 3/4 cup gluten-free baking flour (I used Bob's Red Mill Gluten Free 1:1 flour)
  • 1/4 cup cacao powder
  • 1 Vital Farms Organic Pasture Raised Egg (or flax egg)
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup mini dairy free chocolate chips
  • 1/4 cup dairy free white chocolate (optional)


  • Preheat oven to 375. Line a muffin tin with 10 liners.
  • In a blender, add all the following ingredients - apple sauce (or mashed banana), maple syrup, egg, almond milk, vanilla extract, coconut sugar, and peanut butter, and blend until smooth (about 30 seconds - 1 min).
  • Next, in a medium bowl, mix together the following ingredients - flour, cacao, baking soda, and salt.
  • Pour batter from the blender directly into the bowl of dry ingredients. Using a spoon, mix everything together. The batter will start to get thicker. Don't overmix. 
  • Fold in the chocolate chips.
  • Using a spoon, scoop the batter into each muffin liner, until you have 10 muffins.
  • Sprinkle white chocolate on top.
  • Bake 17-18 minutes. 
  • Remove from oven and DEVOUR. 
  • Welcome to your new favorite cookie recipe. If you make them, be sure to tag me on Instagram and use hashtag #kalejunkie. Enjoy!
  • Sponsored by Vital Farms

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in your posts and I’ll re-share!