Best 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!

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.

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 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.