These chocolate chip banana oat muffins are super moist and are gluten free and vegan! These are just right for a quick breakfast or snack.
Place the bananas in a bowl, and mash them thoroughly. Add the sugar and stir. Add the melted vegan buttery spread, water, vanilla extract, and vinegar. Stir to combine.
Add the gluten free flour, oat flour, baking powder, baking soda, and salt. Stir well.
Add the chocolate chips to the bowl and stir gently.
Spoon the batter into the prepared muffin pan, filling each cup about 2/3 full.
Bake at 350 degrees for 20-23 minutes, until the tops are golden brown. You can insert a toothpick in the middle of a muffin to make sure that it's done - it should come out clean.
Allow to cool in the pan for at least 15 minutes before removing.
You can use regular flour instead of gluten free flour if you wish.
Store leftover muffins in an airtight container. You could also freeze the muffins in a freezer bag - they should stay fresh for about 3 months.
Nutrition facts are for one muffin.