Choc Chip Banana Muffins Gluten Dairy And Egg Free Recipes

GLUTEN-FREE CHOCOLATE BANANA MUFFINS (DAIRY-FREE!)

Steps:

• Preheat the oven to 350 degrees F. Line a muffin pan with parchment muffin cup liners or grease the muffin cups to prevent sticking.
• In a food processor**, puree or pulse the bananas to get to your desired texture. (My kids prefer their bananas totally smooth. Feel free to leave some larger pieces if that's your preference.)
• Add eggs, coconut sugar, oil, milk, and vanilla to the bananas.
• Pulse until the mixture is well combined.
• Scrape down the edges of the food processor and add flour, cocoa powder, baking soda, and salt.
• Pulse to combine (this should only take a few seconds! Try not to overmix.)
• Scrape down the edges of the food processor and add 3/4 cup chocolate chips. Use a spatula to stir in the chocolate chips.
• Scoop the muffin batter into your prepared muffin cups, filling them all at least 3/4 full. (They'll be pretty full!)
• Sprinkle the remaining 1/4 cup chocolate chips over the tops of the muffins.
• Bake muffins at 350 degrees F. for 16-18 minutes, or until a toothpick inserted in the center of a muffin comes out clean with only a few moist crumbs. (The tops of the muffins should spring back when gently patted.)
• Let the muffins cool 2-3 minutes in the muffin pan before transferring to a cooling rack. Allow the muffins to continue cooling before eating.

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!

GLUTEN-FREE BANANA-CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Add bananas, eggs, yogurt, maple syrup, and vanilla to a blender or large food processor. Blend until the mixture is smooth.
• Sift almond flour, cinnamon, baking soda, baking powder, and salt together into a bowl. Gradually add the sifted almond flour mixture to the blender, covering, then pulsing a few times after each addition, until the flour is completely incorporated into the mixture. Stir in 1/2 cup of the chocolate chips by hand.
• Divide the batter evenly between the 12 muffin cups (I find it helpful to use an ice cream scoop). Sprinkle the remaining 1/4 cup of chocolate chips over the tops of the muffins.
• Bake in the preheated oven until the tops are golden brown and a toothpick inserted into the center of one of the muffins comes out clean, 20 to 25 minutes.
• Cool muffins in the pan on a wire rack for 5 minutes before removing from the pan to cool directly on the wire rack completely before serving, about 15 more minutes.

BANANA CHOCOLATE CHIP MUFFINS

Steps:

• Preheat your oven to 375ºF and grease or line about 18 muffin cups with cupcake liners.
• In a large bowl, mix the bananas and eggs with a hand mixer or whisk.
• Stir in the flours, sugar, salt, and baking soda until just combined; do not overmix.
• Fold in the chocolate chips.
• Pour the batter into your prepared muffin cups.
• Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Remove the muffins to a wire rack to cool completely.

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.