Banana Chocolate Chip Muffins (Vegan & Gluten-Free)

We love muffins but spent a long time without them. It isn’t easy to make a gluten-free vegan muffin that rises and isn’t 80% gooey. I’m not saying this muffin isn’t dense because it is; however, it has more volume than I thought would ever be possible with a muffin that I was able to eat.IMG_0980.JPG

Chocolate Chip Banana Muffins (Gluten-Free & Vegan)

Ingredients

  • 3 ripe bananas
  • ½ cup cinnamon applesauce
  • 1 teaspoon gluten-free vanilla
  • 1 cup almond flour (I used Blue Almond from Costco)
  • 3/4 cup Namaste Gluten Free Perfect Flour Blend
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼  teaspoon  Redmond’s Real Salt
  • ½ cup chocolate chips (Use Lily’s Baking Chips to make a sugar-free, Paleo & vegan – they are sweetened with stevia, or Enjoy Life chips to make them vegan)
  • ¾ coconut sugar
  • ¼ cup organic pure maple sugar or you can substitute coconut sugar (I bought Coombs Family Farms Maple Sugar at Fresh Thyme)

Directions

  1. Preheat oven to 350 degrees F.
  2. Mash 3 ripe bananas on a plate. img_0946
  3. In a large mixing bowl, combine mashed banana, applesauce, sugars, and vanilla.
  4. Beat until smooth, and set aside.
  5. In a separate small bowl, combine flours, baking powder, baking soda, and salt. Stir and combine.
  6. Add the dry mixture to the wet ingredients. Mix until just incorporated. The batter resembles a very thick pancake batter.
  7. Fold in vegan chocolate chips.
  8. Lightly grease a 12-cup muffin tin and spoon muffin mixture so that each cup is almost full.
  9. Bake on center rack for 29-31 minutes, until a toothpick inserted into the center of one, comes out clean. 29 minutes was perfect for mine.banana chocolate chip muffins 2.jpg

 

susanellenlogoweb

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