Vegan Banana Chocolate Chip Muffins Gluten Free Food

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.

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.

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.

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

Steps:

• 1. Whisk Lemon Juice and Almond Milk together, set aside and let it curdle while preparing the other ingredients.
• 2. Sift together Flour, Oats, Baking Powder and Soda.
• 3. Add Chocolate Chips to the dry mixture.
• 4. Cream Margarine and Sugar together.
• 5. Add Bananas and Milk mixture to the Sugar and Butter.
• 6. Make a well in your dry ingredients.
• 7. Add liquid ingredients to the dry ingredients.
• 8. Stir until just combined, do not over stir, It will be lumpy, that is okay.
• 9. Spoon into Muffin tins sprayed with Non Stick Spray.
• 10. Bake in a preheated 350 degree oven for 20-25 minutes, or until a toothpick comes out clean.

VEGAN BANANA CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350 degrees and line muffin pans with 18 paper baking cups. In a medium mixing bowl stir together flour, baking soda, and salt, set aside.
• In a large mixing bowl stir together brown sugar, oil, applesauce, soymilk, vanilla, and bananas. Mix in flour mixture just until blended (do not over mix!). Stir in chocolate chips and walnuts.
• Divide batter between baking cups. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool muffins in pans for 10 minutes then transfer to cooling racks to cool completely.