vegan & gluten free chocolate chip banana bread muffins

Breakfast can be hard for us, let alone with the kids.  Some days we are pinched on time (or most days), so i’m always making some sort of muffin for them to grab and eat.  And of course, they can get very picky; they want whats sweet and yummy, so this was a win across the board for all parties involved.  Simple ingredients that most of us have in our pantry right now.

Ingredients:

  • 2 cups gluten free flour
  • 1.5 tsp baking soda
  • 1.5 tsp baking powder
  • 1/4 tsp sea salt
  • 3 large ripe bananas, mashed
  • 1/3 cup coconut oil, melted
  • 1/3 cup maple syrup (or honey)
  • 2/3 cup almond milk
  • 2 tsp vanilla extract
  • 1/2 cup dairy free chocolate chips

Directions:

Preheat oven to 375 F.

Spray or grease your mini muffin pan with coconut oil.

In a bowl mix all the dry ingredients.
In a separate bowl, mix all of the wet ingredients.

side note:  if you sub in honey for the maple syrup, they are no longer considered vegan.

Add the dry to the wet ingredients until fully incorporated – do not over mix – and lastly fold in the chocolate chips.
Bake for 15-20 minutes.

Yields 24 mini muffins.

…delicious happens

p.s. if you have left over batter, like i did… just pour it on the pan and cook yourself up some amazing pancakes.

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