DessertRecipes

Vegan Banana-Chocolate Chip Muffins (Gluten-Free)

posted by Melissa Huggins April 7, 2016 6 Comments

These Banana Chocolate Chip Muffins are dairy-free, gluten-free and vegan. They are fluffy, moist, delicious and will provide a healthy dose of protein & fiber, too.

Banana Chocolate Chip Muffins

A couple of months ago, I shared a delicious, gluten-free Blueberry Jam Muffin recipe. They are much healthier than most muffins out there and they taste incredible! A lot of gluten-free recipes, tend to be a little dry and some have a weird texture. But not these babies, they are fluffy and moist! I was so happy with the results, that I’ve been making all sorts of muffins now. It’s muffin madness over here! Of course, I had to make a GF chocolate chip version so I made these Banana Chocolate Chip Muffins. Who wouldn’t want some chocolate to brighten up their day? Oh, and I had to add banana…chocolate and banana just go together. It’s bananas! 

Vegan Banana Chocolate Chip Muffins

These Banana Chocolate Chip Muffins are the cats meow! Or is it pajamas? I don’t know, but they are seriously heavenly! They are soft, sweet and chocolatey! This recipe is simple to make and you probably have most of the ingredients in your pantry right now. Excited yet? The best thing is, they are much healthier than most muffin recipes out there, so you don’t have to feel guilty after eating one. Of course everything sweet, should be eaten in moderation, so don’t eat the whole batch. 😉 

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These Banana Chocolate Chip Muffins make the perfect snack, dessert or quick breakfast. Yep, I had one for breakfast with a cup of chamomile tea. Ok, I lied…it was chocolate milk! I’m a big kid…what can I say! Well, I hope you enjoy this recipe, as much as I do. 

I’ll be back soon xo

Serves 10-12

Vegan Banana Chocolate Chip Muffins

This recipe makes approximately 12 standard sized muffins.

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

2 chia eggs (2 tablespoons chia seed + 6 tablespoons filtered water) * See Note
1/2 cup almond milk (or any plant-based milk) + 1 1/2 teaspoons fresh lemon juice (or apple cider vinegar)
1 1/2 teaspoons baking soda
1/3 cup coconut sugar (sub granulated or brown sugar)
1/2 teaspoon sea salt
1/2 cup rolled oats (gluten-free, if preferred)
1/2 cup almond meal
3/4 cup all-purpose gluten-free flour
3/4 cup ripened banana, mashed (about 2 bananas)
1/4 cup coconut oil, melted
1 teaspoon pure vanilla extract
1/4 cup pure maple syrup (or agave)
1 cup vegan chocolate chips (I use Enjoy Life)

Instructions

  1. Preheat oven to 375 degrees fahrenheit
  2. Place 12 muffin liners in a standard muffin pan. Or, you can lightly grease each slot.
  3. Prepare chia eggs in a small bowl and set aside. About 10 minutes, until it forms a gel-like texture.
  4. In a separate small bowl, add the almond milk and lemon juice. Set aside, about 10 minutes. This creates a vegan buttermilk.
  5. In a medium bowl, add baking soda, coconut sugar, sea salt, rolled oats, almond meal and flour. (All dry ingredients) Combine well.
  6. In a large bowl, mash banana and then add the melted coconut oil, vanilla extract, maple syrup, chia eggs and buttermilk mixture. Whisk to combine well.
  7. Now add the dry ingredients into the large bowl of wet ingredients. Fold batter gently until just combined. Don't over work it. Gently fold in chocolate chips
  8. Fill each muffin liner about 3/4 full and bake the muffins until they are slightly golden on top, about 18-22 minutes. Insert toothpick into middle of muffin, if it’s mostly clean, then they're ready. Let cool for 10 minutes in the pan before transferring them to a cooling rack for another 10-15 minutes. To avoid the liner sticking to the muffin, let them completely cool before enjoying.

Notes

*Chia Egg Alternative: 1- If you don't have chia seeds, you can use ground flax seed instead. The measurements and method are the same as the chia. If you only have whole flax, you can grind the flax seed in a coffee grinder. 2- Another alternative to the chia eggs, is the liquid from a garbanzo bean can/pack. You will need 6 tablespoons of liquid to replace the 2 chia eggs. Just whisk well into the wet ingredients.

*If you don't like banana, you can make these muffins with the same amount of unsweetened apple sauce. They will taste delicious!

Adapted from my Blueberry Jam Muffins, which were adapted from Minimalist Baker.

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http://veganhuggs.com/vegan-banana-chocolate-chip-muffins/

If you make thisBanana Chocolate Chip Muffins, or one of my other recipes, I’d love to hear from you. Leave a comment below and let me know what you think. It would really make my day. You can also follow me on Instagram and share your creation with me, Just tag me @veganhuggs and hashtag #veganhuggs. 

Banana Chocolate Chip Muffins

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6 Comments

Sarah June 1, 2016 at 4:25 pm
It doesn;t say how much shredded coconut to put in
Reply
mhuggs June 1, 2016 at 7:09 pm
Hey there, I'm so sorry about that. Thank you for catching the error. I actually didn't use coconut shreds for this recipe, I adapted it from my Bluberry Muffins and I used coconut shreds in there. You can still use them if you want though. If you do, just use 1/4 cup.
Reply
Sarah June 1, 2016 at 7:20 pm
No problem! The muffins turned out great! I'm so happy. So hard to find tasty vegan gluten free recipes. Can't wait to try your others
Reply
mhuggs June 1, 2016 at 7:48 pm
I'm so glad they worked out for you. I agree, it can be so hard to find gluten-free recipes that taste good. I will be posting more soon. Take care :)
Reply
Nicole June 18, 2016 at 12:53 pm
Do you think I could replace the oil with Apple Sauce? Great recepie btw! :)
Reply
mhuggs June 18, 2016 at 2:38 pm
Hi Nicole, I haven't tried it with these muffins, but apple sauce is a great replacement for oil. I've used it a lot with great results. I'm so curious to try it with these muffins now. They might be super moist, but that's not a bad thing :) Let me know if you give it a try. Have a great weekend :)
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