Top o’ the muffin to YOU!
Anyone? Anyone? Does anyone remember this episode?
One of my very favorite Seinfeld episodes ever. :)
Anyway, I have a muffin recipe to share today, and these were a huge hit over here with the boys. I used almond meal and oat flour, so they were SUPER moist, and I avoided refined sugar and used coconut sugar. I’m loving coconut sugar more and more…it’s healthier, and it still tastes great and is a natural sugar. The bananas I had were wayyyy over ripe, so that contributed to the texture and the sweetness of these muffins as well.
Gluten Free and Vegan Chocolate Chip Banana Muffins.
- 1 cup oat flour
- 3/4 cup almond meal
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup coconut sugar
- 1/3 cup canola oil
- 2 ripe bananas mashed
- 2 teaspoons vanilla extract
- 1 teaspoon vinegar
- 1/4 cup water
- 1 cup dairy free mini chocolate chips I used the Enjoy Life brand
Preheat the oven to 350 degrees. Line a muffin pan with paper cupcake liners.
In a large bowl, combine the oat flour, almond meal, baking powder, baking soda, and salt. Whisk together and set aside.
In a separate bowl, mash the bananas thoroughly, then add the sugar and stir. Add the oil, water, vanilla extract, and vinegar. Stir to combine.
Add the dry ingredients to the wet ingredients and stir until combined.
Add the chocolate chips and mix together.
Pour the batter into the prepared muffin pan.
Bake at 350 degrees for 18-20 minutes. These don't rise very high, and that's okay! They are very moist and rich - not a lightweight muffin.
We have a pretty large stockpile of brown bananas in the freezer right now, so I know I’ll be making these again soon!
This post is part of my series: 31 Days of Gluten, Dairy, and Egg Free Soups, Salads, Sides & Sweets.