Vegan Banana Chocolate Chip Muffins
These vegan banana chocolate chip muffins are gluten-free and refined sugar-free. They're perfect for a make-ahead nutritious breakfast or snack.
Servings: 12
Calories: 226kcal
Equipment
- Muffin tray
Ingredients
- 3 large ripe bananas
- 2 cups gluten-free oat flour
- 1/3 cup maple syrup
- 1/2 cup dairy-free dark chocolate chips
- 1/3 cup coconut oil (melted)
- 2 teaspoons gluten-free baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Pinch of cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the bananas to a large mixing bowl and use a potato masher or fork to mash them well.
- Melt the coconut oil, either by microwaving it in 20 second increments until melted, or in a pan on the stove.
- Add the maple syrup, melted coconut oil, vanilla extract, salt, and cinnamon to the mixing bowl with the mashed bananas, then mix well.
- Add the gluten-free oat flour and baking powder and mix again.
- Add the dairy-free dark chocolate chips and mix once more.
- Divide the batter evenly into a 12 cup muffin pan with paper baking cups (or grease the pan with coconut oil instead of using paper baking cups if you prefer)
- Bake at 350 degrees Fahrenheit for 35 minutes.
- Let the muffins cool completely before serving.
- Makes 12 vegan banana chocolate chip muffins.
Notes
- Store in an airtight container for up to five days or freeze for up to six months.
- Optional additions include 1/2 cup each of chopped walnuts, pecans, and/or peanuts.
Nutrition
Serving: 1Muffin | Calories: 226kcal | Carbohydrates: 30g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 1mg | Sodium: 62mg | Potassium: 315mg | Fiber: 2g | Sugar: 12g | Vitamin A: 19IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 1mg