Vegan & Gluten Free Banana Chocolate Chip Muffins
Vegan | Gluten Free | Makes 12 Muffins | 40 Minutes Total
Brown bananas are the perfect excuse to bake, am I right? These muffins are super banana-y, chocolatey and moist and you’ll be enjoying one in less than 45 minutes! My recommendation is to look at these muffins as a treat. Bake them and share them with family and friends!
3 ripe bananas
2 teaspoons baking powder
1/3 cup coconut oil, melted + extra for greasing the muffin pan
1/2 teaspoon vanilla extract
1/3 cup unsweetened non-dairy milk
1/2 cup coconut sugar
1/4 teaspoon sea salt
1 1/2 cups all purpose gluten-free baking flour (I used Bob’s Red Mill)
1/3 cup non-dairy chocolate chips (I used Enjoy Life mini milk chocolate chips)
Preheat the oven to 375°F.
Lightly grease the muffin pan with coconut oil.
In a small bowl, melt the coconut oil in the microwave or on the stovetop.
In a large bowl, mash the bananas with the baking powder.
Mix in the melted coconut oil, vanilla extract and milk until combined.
Stir in the coconut sugar, sea salt and flour until you no longer see any flour.
Stir in the chocolate chips and divide the batter evenly between the 12 muffin tins.
Bake for 22 minutes, or until the muffins bounce back when poked with a fork.
Allow to cool for 5 minutes.
Per serving (1 muffin)
Fat: 9.5 g
Saturated: 7.2 g
Polyunsaturated: 0 g
Monounsaturated: 0.5 g
Trans: 0 g
Cholesterol: 0m g
Sodium: 66.6 mg
Potassium: 37.6 mg
Carbs: 37.6 g
Fiber: 3.4 g
Sugar: 15.8 g
Protein: 3.3 g
Vitamin A: 0.8%
Vitamin C: 4.6%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.