Chocolate Almond Mudslide Muffins or DONUTS {Gluten-Free, Dairy-Free, Egg-Free, Grain-Free, Sugar-Free}

chocolate almond mudslide muffins plantpositiveRunning Vegan Gluten Free

Well another recipe that has changed the way I look at “treats”.

chocolate almond mudslide muffins plantpositiveRunning Vegan Gluten Free

I love sweet food, that is why i usually choose to eat fruit meals at least 2x per day, but I really don’t like sweet food and treats that make me feel sick. Treats do not have to make us feel sick, in fact as I have discovered, they can actually be packed with awesome ingredients that are GOOD FOR US. Making a treat that is basically everything-bad-free (gluten-free, sugar-free, oil-free, dairy-free, egg-free, grain-free) allowed me to experiment with some cool whole food ingredients like chickpeas and bananas, almonds and oats. It is with these real food stuffs that these mudslide muffins are made from, no crap allowed in my stomach. No room for anything that will make me feel sick!

As long as I can remember sweets like donuts have always made me sick. I remember going to the grocery store with my mom and sisters; while we were shopping my mom allowed us to pick out a donut from the huge display and eat it as we wondered around the store with her. I usually always choose the maple bar, and i vividly remember never being able to finish it before I was in pain with a horrible stomach ache… sound familiar?

chocolate almond mudslide muffins plantpositiveRunning Vegan Gluten Free barleys

The funny thing is it never stopped me from doing it, I always grabbed that donut regardless of how it made me feel, given I was probably around 5 years old when this started. Donuts were not my treat of choice however, they were just the social thing we ate at the grocery store, and this ended around age 10 i think. Ice cream was my sweet or should I say drug of choice while growing up. Every night after dinner, if we finished and “cleaned our plate” we could have a bowl of ice cream. There was no such thing as potion size in our house, so any size was fair game, and I remember eating pretty large bowls of it. It became a daily part of my childhood, ice cream was morphing into one of those must have items in the house for me as I became independent. 

Ice cream never made me sick, in fact it always seemed to make me feel so good. It was soothing and refreshing, it brought back childhood memories and calmed me down at night. What I did not know however was it was doing exactly what it was designed to do. Hook me and keep me close to the milk.

You see, Cows milk is made in such a way that all of its nutrient composition is specifically designed to turn a baby calve into a 300 pound cow as rapidly as possible, and it is chemically designed to keep a baby cow close to its mom. Cows milk is baby cow growth food, with a little morphine in there too. Morphine? Well not exactly, but the way that nature has designed to keep the baby cow close to mom, hungry for milk and to keep them coming back to drink the milk regularly is with a chemical called Casomorphine.

I don't want to screw up the science behind this all but what I found out was this was why I was so hooked on ice cream and cheese! It was not my fault, not because I was weak and couldn't resist it, but because it is actually addictive.

This is Dr. Neal Barnard's full one hour talk on cheese, milk and the many reasons you want to break the dairy addiction.

Dr. Neal Barnard explains it best in his lecture on the subject, so if you are interested in why you seem to have such a difficult time cutting out dairy, you will like this video! 



We used Barney Almond Flour because it is truly high quality, and ethical. Barney's locally sources their almonds in California reducing their environmental footprint greatly! They believe in Sustainability - They use 100% recycled jars for their nut butters, which we love!! We also want a flour that is allergen free, because many of you guys have allergies, we want to use products that are suitable for everyone!  Quality matters to us and this Almond Flour is made with heart, it is made in small batch facilities by real people.. we love that. 
chocolate almond mudslide muffins plantpositiveRunning Vegan Gluten Free


These little things have some hidden healthy ingredients that you will LOVE!!!!

(Recipe Notes)

  • Make sure you have a 2x mini cupcake pans, if you do not that is totally cool, just use 1 regular cupcake pan- no big deal.
  • Also try to have Coconut Oil cooking spray to spray the pans with, this allows you to ever so lightly coat the pan without too much oil.
  • This makes 24 mini muffins or 12 regular sized muffins.


Dry Ingredients:

  • ½ cup Almond Flour (we use Barneys)
  • ½ cup Almond Meal (or more almond flour, we used Barneys again)
  • ½ cup Oat Flour (or a grain-free flour like coconut flour or Almond flour if you wish to make these grain-free)
  • ½ cup Cocoa powder
  • 2 Tablespoons ground Flax seed
  • 2 Tablespoons Baking Powder
  • 1 Teaspoon Baking Soda

Wet Ingredients in the Blender:

  • 2 large ripe Bananas
  • 1 cup Chickpeas (cooked, rinsed and drained)
  • 1 cup Almond Milk (or any non-dairy milk, unsweetened or sweetened whatever you want)
  • 8 large Medjool Dates (pitted)
  • 2 Tablespoons ground Flax seed (again, yes I love this stuff and it is so good for us)

Topping Ingredients: 

  • ¼ cup steamed sweet potato (or almond butter)
  • 1 banana
  • 2 tablespoons cocoa powder (or raw- cacao powder, we use raw when we don't cook it)
  • Splash of almond-milk

1 Extra Banana to go inside the muffins


  1. Whisk the dry ingredients together in a large mixing bowl and make sure everything is well combined and no chunks are present
  2. Blend all the wet ingredients together in the blender until smooth, creamy and the dates are not chunky at all. A high-speed blender like a vitamix is really the way to do this, but if there is chunks that will not leave, oh well it will still work
  3. Spray your cupcake pans with the coconut oil-cooking spray lightly
  4. Preheat oven to 350
  5. Pour the wet blended mixture over the dry and stir until all mixed up.
  6. Spoon the mix into the cupcake pans so they are full but not over-full, you should use about 3/4 of your mix doing this (saving the last ¼ )
  7. Slice a banana into about ¼ inch rounds, and place 1 round in each muffin, pressing it down into the mix. (see photo below)
  8. Now use the remaining ¼ mixture and top off each muffin to cover the banana slice, see photo. (this step is really yummy because what it does is it makes each muffin have a really yummy moist and gooey filling, and it doesn't really even taste like a banana when you eat the entire thing).
  9. Now pop them in the oven on the middle rack and cook for only 15 minutes!
  10. Remove from the oven and allow to cool slightly before adding the topping.
  11. While they are cooking I make the topping by blending the ingredients together, start with just a splash of the non-dairy milk to get it to move, but then slowly add more as needed. The topping should be liquid enough to drizzle over the top, but not too thin that it runs off totally. Find that sweet spot and don’t worry if you screw it up, it will still taste amazing.
chocolate almond mudslide muffins plantpositiveRunning Vegan Gluten Free

Have fun topping them however you want and enjoy these little yummies while they are still warm, or allow to cool and then eat.

Store them in a tupperware in the refrigerator for up to a week, and have them on hand for when you need a quick delicious healthy chocolatey treat!!

Let us know what you think, if you love them, if you changed them, anything!!

They also would go really well into a DONUT mold, so you can make donuts with them also! 

Tag us #PlantPositiveRunning if you post photos of these beauties!

Love you guys, have a great day!

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Almond Meal

This silicon cupcake pan is so easy!

This is the RAW CACAO we use for smoothies and for un-baked things like the topping of these muffins!

Almond Flour!

Make them into DONUTS!