Gluten Free Vegan Banana Chocolate Chip Muffins Recipes

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.

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 CHOCOLATE MUFFINS

Steps:

• Preheat the oven to 350 degrees. Oil or butter muffin tins. Sift the dry ingredients into a large bowl. Pour in any bits that remain in the sifter.
• In another large bowl or in the bowl of a standing mixer fitted with the whip attachment beat together the oil and sugar until creamy. Beat in the eggs and beat until incorporated, then beat in the yogurt or buttermilk, the vanilla and the mashed bananas. Add the dry ingredients and mix at low speed or whisk gently until combined. If using a mixer, scrape down the sides of the bowl and the beaters. Fold in the chocolate chips.
• Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 30 minutes, until a muffin springs back lightly when touched. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and place on a rack. I like these best served warm, but if they don't release easily allow them to cool, then remove from the tins.

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.