MOIST BANANA CHOCOLATE CHIP MUFFINS (VEGAN, GLUTEN-FREE, DAIRY-FREE, REFINED SUGAR-FREE, ONE BOWL)
Moist Banana Chocolate Chip Muffins (V, GF): a one bowl recipe for perfectly moist banana muffins bursting with chocolate chips! Vegan, Gluten-Free, Dairy-Free.
Provided by Demeter | Beaming Baker
Categories Muffin
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Line a 12-cup muffin pan with muffin liners.
- Add peeled bananas to a large mixing bowl. Using a sturdy whisk or fork, mash bananas until smooth. Add remaining wet ingredients: oil, sugar, flax egg, and vanilla. Whisk until well incorporated.
- Add all dry ingredients: oat flour, almond meal*, baking powder, baking soda and salt. Whisk together until just incorporated, making sure no flour patches remain. Fold in chocolate chips and walnuts, if using.
- Using a large scoop, scoop and drop batter evenly into muffin cups. I use this ice cream scoop for easy scooping and a beautiful domed top**. If needed, smooth batter into an even layer, with a domed top (rise) in the center. Optional: sprinkle chocolate chips on top of the muffins.
- Bake for 16-22 minutes. Mine took 18 minutes. Allow to cool on a cooling rack for about 1 hour. Lift out and enjoy!
BANANA CHIP MUFFINS I
Cake-like texture with the popular banana chocolate taste.
Provided by Anne Williamson
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Measure flour, sugar, baking powder, salt, and chocolate chips into a large bowl. Mix thoroughly, and make a well in the center.
- Beat the egg in a small bowl until frothy. Mix in cooking oil, milk, and bananas. Pour mixture into the well. Stir only to moisten. Batter will be lumpy. Fill greased muffin cups 3/4 full.
- Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes.
Nutrition Facts : Calories 198.4 calories, Carbohydrate 31.5 g, Cholesterol 15.9 mg, Fat 7.4 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 2.1 g, Sodium 228 mg, Sugar 14.8 g
GLUTEN-FREE BANANA MUFFINS WITH CHOCOLATE CHIPS
When life blesses you with overripe bananas, make these simple yet scrumptious Gluten-Free Banana Muffins with Chocolate Chips! Freezer-friendly, perfect for meal prep and they make a great addition to lunchboxes for kids and adults. Not only are these muffins gluten-free they can also be made dairy-free, egg-free, and therefore vegan-friendly, too.
Provided by Stacie Hassing
Categories breakfast
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F. Line a muffin tin with paper liners and spray each liner with cooking spray to prevent sticking. A silicone muffin pan works great.
- In a bowl, combine the flour, sugar, baking soda, and salt. In a second bowl, mash the bananas. Add the eggs, oil, and vanilla; mix well.
- Stir banana egg mixture into the dry ingredients just until moistened.
- Fold in chocolate chips.
- Fill each muffin well 1/2 full with batter.
- Top each muffin with a few extra chocolate chips.
- Bake at 375°F for 15-20 minutes or until a toothpick inserted in the center comes out clean. Time will vary depending on the kind of pan used.
- Allow to cool for 5-10 minutes, then remove muffins from pan to a wire rack to cool completely.
- Store in an airtight container on the counter for up to 5 days. Alternatively, store in an airtight container in the refrigerator for up to 10 days or freezer for up to 3 months.
Nutrition Facts : ServingSize 1 muffin, Calories 195 calories, Sugar 16 g, Sodium 200 mg, Fat 8 g, Carbohydrate 30 g, Fiber 2 g, Protein 3 g
CHOC-CHIP BANANA MUFFINS (GLUTEN, DAIRY AND EGG-FREE)
Choc-chip muffins free from gluten, dairy and egg, and they're vegan too ! * Tip - If using paper pans, brush or spray the inside of them with oil first so that you don't leave half the muffin behind on the paper.
Provided by bearhouse5
Categories Quick Breads
Time 50m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Sift brown rice flour, potato flour, baking powder, bi-carb, xanthan gum, egg replacer powder and cinnamon into a bowl. Add brown sugar. Using a whisk, mix well.
- In a separate bowl beat together bananas, vegetable oil, soy milk, silken tofu and vanilla until smooth.
- Add to dry ingredients. Mix until combined.
- Stir in choc chips.
- Spoon into greased muffin pans.
- Bake for 30-35 minutes at 180ºC (350ºF).
Nutrition Facts : Calories 281.1, Fat 14, SaturatedFat 3.3, Sodium 161.7, Carbohydrate 39.1, Fiber 2.6, Sugar 19.3, Protein 2.9
BANANA-CHOCOLATE CHIP MUFFINS
WOW! Get this...a very low-fat muffin recipe that actually tastes great!! After failing at many attempts to create a really tasty, low-fat muffin, I came across this recipe, and it is really good...great for dieters!
Provided by Manda
Categories Quick Breads
Time 35m
Yield 12 mufins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Lightly coat 12 muffin tin liners with cooking spray and place in muffin tin.
- In large bowl, mash bananas with fork.
- Whisk in egg, milk, granulated sugar, and brown sugar.
- In separate bowl, combine flour, baking soda, and salt.
- Add flour mixture to banana mixture and combine well.
- Fold in chocolate chips and walnuts.
- Spoon equal amounts of batter into 12 muffin cups.
- Bake 20 minutes or until toothpick inserted in center comes out clean.
- Allow to cool slightly in pan, then remove to wire rack.
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