I used to buy Nutella for my older daughter- she was obsessed with the stuff, and it didn't seem that bad (it certainly got her to eat breakfast!) I soon realized the sugar content was unacceptable, I hated the fact that it was dairy, and my younger daughter was allergic to it, looking on longingly as my older daughter took giant bites of chocolatey bread. I ditched the stuff and began looking for alternatives. Since my younger daughter was also allergic to almonds, almond butter was out of the question.
I came across this chocolate- coconut blend from Artisana and began using it as an alternative. It is dairy free and made of coconuts instead of nuts. The sugar content is way way less than Nutella, and my children love it! I use this as a base for these muffins and do not add any extra sweetener to them. You can use regular almond butter and add sweetener or you can use any healthier alternatives to nutella. But for allergy kids, I highly recommend this product. Give them a try!
1/2 c Artisana Raw Coconut Cacao Bliss
1 ripe banana
1 tbsp ground flax mixed in with 3 tablespoons water and let sit for 5 minutes (flax egg)
1/2 cup rolled oats (gluten free if necessary)
2 tbsp ground flaxseed
1 tsp vanilla
1/2 tsp baking soda
Preheat the oven to 350 and Pam a mini muffin pan (or use a silicone pan). Add all ingredients to a blender and blend into a batter. Fill a muffin pan 3/4 the way with batter. Bake for 10-12 minutes, then allow to cool.