Gluten Free Vegan Banana Chocolate Chip Muffins Food

MOIST BANANA CHOCOLATE CHIP MUFFINS (VEGAN, GLUTEN-FREE, DAIRY-FREE, REFINED SUGAR-FREE, ONE BOWL)

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 BREAD MUFFINS

Steps:

• You can watch the video in the post for visual instructions.Line a muffin pan with paper liners and preheat oven to 360 degrees Fahrenheit (ca. 182 °C).
• Add the dry ingredients (except chocolate chips) to a large mixing bowl.
• Mash the bananas in a different medium-sized bowl with a fork. Add the other wet ingredients and stir until combined. You can also blend all wet ingredients in a blender or food processor.
• Add the wet ingredients to the dry ingredients and stir with a whisk. You can also use a hand mixer.
• Finally, stir in the dairy-free chocolate chips.
• Divide the batter among the wells of the muffin pan. I had enough batter to make 8 muffins.
• Bake for about 25 minutes or until you spot cracks on top of the muffins. I also recommend making a toothpick test. Insert a toothpick into the center of one muffin. It should come out almost clean (it's ok if there are some crumbs attached to the toothpick, but it shouldn't come out wet).
• Let the muffins cool and enjoy! Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

GLUTEN-FREE VEGAN BANANA CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350F. Grease a muffin tin with cooking spray or line with paper liners. Set aside.
• In a large bowl, combine gluten-free flour, xanthan gum (if using), salt, baking soda, baking powder and whisk to combine.
• In another bowl, mash bananas with a fork. Then add in vegetable oil, granulated sugar, apple cider vinegar, and pure vanilla extract. Whisk to combine.
• Add wet ingredients to the dry ingredients and stir to mix.
• Stir in the chocolate chips until completely combined.
• Spoon muffin batter into the muffin tin wells to get 12 regular-sized muffins.
• Bake at 350F for 22-25 minutes, until muffins are lightly browned on top and a toothpick inserted in the middle comes out clean.
• Let cool for 5 minutes and then transfer to a wire rack to finish cooling.

VEGAN BANANA CHOCOLATE CHIP MUFFINS (GLUTEN-FREE)

Steps:

• Preheat the oven to 350 degrees F. Line a muffin tin with parchment muffin/cupcake liners.
• Create the flax egg by combining 1 tbsp ground flaxseed + 3 tbsp water. Set aside for 15 minutes to thicken.
• Add all wet ingredients to a large bowl. Whisk together.
• Add all dry ingredients to the bowl. Mix ingredients together until evenly combined. Then, fold in the chocolate chips.
• Scoop the batter into each muffin liner. Top with additional chocolate chips (optional).
• Bake muffins for 25-30 minutes. After, remove from the oven and allow muffins to cool for 15-20 minutes before removing them from the tin.

VEGAN BANANA CHOCOLATE CHIP MUFFINS (HEALTHY)

Steps:

• Preheat oven to 350 degrees.
• Dry ingredients: Combine flour, baking powder, baking soda and salt in a medium/large size bowl and set aside.
• Wet ingredients: In a small bowl, mix oil, sugar and vanilla.
• Banana: Mash bananas, you should have approx. 1 1/2 - 1 3/4 cups.
• Combine: Add the wet ingredients and bananas to batter and mix until just combined. If mixture seems too dry, add a bit of non-dairy milk, maybe 1/4 - 1/2 cup at most (I've never had to add any).
• Chocolate: Add in chocolate chips and mix briefly.
• Fill muffin tin: Spoon into a well-greased or paper-lined muffin tin, fill each muffin about 2/3 - 3/4 full.
• Bake: Place in the oven, on the center rack, and bake for about 20 - 25 minutes. You can also do the toothpick test in the center of one muffin, if it comes out clean it's ready.
• Remove from oven and let cool for 10 min.
• Makes about 12 muffins.
• Once completely cooled, store muffins in an airtight container lined with a paper towel on the counter for up to 3 - 4 days. The paper towel will soak up moisture and keep them from getting too moist. Or store in the refrigerator for up to a week.

GLUTEN-FREE VEGAN BANANA CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Sift rice flour, sugar, almond flour, and cornstarch together in a large bowl.
• Whisk 1/4 cup water and egg replacer in a bowl until smooth. Stir in remaining 1/2 cup water, mashed bananas, and vegetable oil. Add rice flour mixture, cinnamon, salt, and baking soda; mix until completely blended. Fold in chocolate chips.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes. Let cool slightly before serving.

GLUTEN-FREE BANANA MUFFINS WITH CHOCOLATE CHIPS

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.