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.
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
- Preheat oven to 350 degrees F.
- Mash 3 ripe bananas on a plate.
- In a large mixing bowl, combine mashed banana, applesauce, sugars, and vanilla.
- Beat until smooth, and set aside.
- In a separate small bowl, combine flours, baking powder, baking soda, and salt. Stir and combine.
- Add the dry mixture to the wet ingredients. Mix until just incorporated. The batter resembles a very thick pancake batter.
- Fold in vegan chocolate chips.
- Lightly grease a 12-cup muffin tin and spoon muffin mixture so that each cup is almost full.
- 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.
