• Preparation
    15 minutes

  • Cooking
    30 à 35 minutes

  • Power
    350 °F (180 °C)

  • Quantity
    12 regular muffins

The ChippityChocolate(Healthy chocolate chip muffins)

Muffins are always great but healthy ones that are super easy to make are absolutely amazing. This classic take on chocolate chip muffins takes no time to make and also comes in a gluten-free version. Here there are, my delicious ChippityChocolate muffins. The name says it all, chocolate chips galore!!! Hahaha!

I presented this recipe as a surprise one Sunday morning via a live video. I was relaxed, wearing my pyjamas and feeling good. This unpretentious muffin is much the same. You can totally devour them guilt-free. They’re the epitome of a healthy treat. Because you know, as well as waging war on refined sugar, I also believe in spontaneity and accessibility. Just like this muffin. Hahaha!

With NO REFINED SUGAR and gluten-free, these muffins are once again really easy to make. My Dridri (Adrien, aged 4) even said to me “Wow! Mom, these little cakes are too good.” Yay! I was so happy because you might not know this, but my kids are super critical when it comes to their mummy’s Labriski treats. Once in a while they don’t like something. Whenever that happens, I never publish the recipe on my digital platforms. This one has therefore been tried and tested by my kids and has their seal of approval.


  1. Wash your hands properly.

  2. Preheat oven to 180 °C (350 °F).

  3. If you’re not using a silicone pan, lightly grease or line the muffin pan with paper or silicone cups, otherwise everything will stick. Really? You bet, that’s because there’s no fat whatsoever in this recipe.

  4. In a bowl, thoroughly mix the date puree, applesauce, eggs and milk or plant-based beverage.

  5. Add the baking powder, salt, flaxseed and hemp seeds.

  6. Stir in the flour and oats, and then the chocolate chips.

  7. Pour the mixture into the pan or cups.

  8. If you want, decorate with a few chocolate chips and a sprinkling of oats.

  9. Bake for 30 to 35 minutes or until a toothpick inserted in the centre comes out clean

  10. Bon appétit!

Storage (in a airtight container)

  • One week in the fridge in an airtight container.
  • Yes, these muffins freeze well.


  • 150 g (1/2 cup) Madame Labriski date puree

  • 100 g (1/3 cup) unsweetened applesauce

  • 2 eggs (or 100 g vegan egg)

  • 115 g (1/2 cup) milk or plant-based beverage

  • 7 g (1 tbsp. or 15 ml) baking powder

  • Pinch of salt

  • 2 g (2 tsp.) ground cinnamon

  • 15 g (2 tbsp.) ground flaxseed

  • 40 g (1/4 cup) shelled hemp seeds

  • 180 g (1 ½ cups) oat or wheat flour (or gluten-free all-purpose)

  • 25 g (1/4 cup) quick-cooking oats

  • 100 g (1/2 cup) dark chocolate chips