AuthorThe Hearty BakerCategoryBreakfast, Muffins, SnacksDifficultyBeginnerThis vegan, gluten-free banana muffin recipe is easy to make any day of the week. It is chock-full of goodness, and sure to hit the sweet craving that sometimes strikes midday.
Preheat the oven to 350 degrees. Line a 12 cup muffin pan with paper liners or lightly grease. Set aside.
Using a handmixer or a wooden spoon, cream the vegan margarine, vanilla and sugar until light and fluffy.
Mix in the flax eggs and the chia seeds. Mix for a minute until blended together.
Add the mashed bananas and mix for another minute until mixed in well.
In a separate bowl, mix together the gluten-free flour, oats, cinnamon, baking soda, baking powder, and salt.
Add the dry ingredients to the wet ingredients and mix together for a minute or two.
Add the chocolate chips.
Divide between 12 muffin cups. Place a few chocolate chips on top of each muffin. Bake until slightly browned and a tester inserted into center of muffin comes out clean, about 20-25 min. Cool in pan on a rack, 20 min. Remove from pan and let cool completely.
Ingredients
Directions
Preheat the oven to 350 degrees. Line a 12 cup muffin pan with paper liners or lightly grease. Set aside.
Using a handmixer or a wooden spoon, cream the vegan margarine, vanilla and sugar until light and fluffy.
Mix in the flax eggs and the chia seeds. Mix for a minute until blended together.
Add the mashed bananas and mix for another minute until mixed in well.
In a separate bowl, mix together the gluten-free flour, oats, cinnamon, baking soda, baking powder, and salt.
Add the dry ingredients to the wet ingredients and mix together for a minute or two.
Add the chocolate chips.
Divide between 12 muffin cups. Place a few chocolate chips on top of each muffin. Bake until slightly browned and a tester inserted into center of muffin comes out clean, about 20-25 min. Cool in pan on a rack, 20 min. Remove from pan and let cool completely.