Moist Banana Chocolate Chip Muffins Vegan Gluten Free Dairy Free Refined Sugar Free One Bowl Recipes
VEGAN BANANA CHOCOLATE CHIP MUFFINS (GLUTEN-FREE)
These vegan banana chocolate chip muffins are healthy, gluten-free, and so easy to make! They are fluffy, moist, and perfectly sweet. Enjoy them for an on-the-go breakfast, afternoon snack, or to satisfy your sweet tooth in a healthy manner!
Provided by purelykaylie
Categories Breakfast
Time 50m
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 1 muffin, Calories 260 calories, Sugar 14g, Fat 12g, SaturatedFat 7g, Carbohydrate 34g, Fiber 5g, Protein 6g
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.
Nutrition Facts : ServingSize 1 muffin, Calories 208 kcal, Carbohydrate 29 g, Protein 5 g, Fat 8 g, SaturatedFat 2 g, Fiber 4 g, Sugar 13 g
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