Vegan Gluten Free Chocolate Chip Muffins
Mornings just got a little sweeter with a double dose of chocolate in these tender, moist, and irresistible Vegan Gluten Free Chocolate Chip Muffins. Combining the dynamic duo of bananas and chocolate, these muffins are so good you’ll never know they’re refined sugar-free.
Servings: 12
Calories: 207kcal
Equipment
- Spoons
- 1 Whisk
Ingredients
- 1 ½ teaspoon Baking Soda
- ½ cup Coconut sugar
- 3 tablespoon Maple Syrup
- ¼ cup Tahini
- ¼ teaspoon Sea salt
- ¼ teaspoon cinnamon
- ½ teaspoon avocado oil
- 1 ½ teaspoon Vanilla Extract
- ½ cup Cocoa Powder
- ¾ cup gluten free oats
- 1 ¼ cup Almond Flour
- ⅓ cup chocolate chips (dairy free if needed), plus more for the top.
- 2 bananas medium size is best
Flax Egg
- 1 tablespoon flax meal
- 2 ½ tablespoon water
Instructions
- Make your flax egg. Mix together the flax meal and the water. Allow it to sit for five minutes to thicken.
- Preheat the oven to 350 ℉. Line a muffin pan with nine cupcake wrappers.
- Add the banana and flax egg to a bowl. Use a potato masher to break down the banana and combine the flax egg.
- Add the baking soda, coconut sugar, maple syrup, tahini, salt, cinnamon, avocado oil, and vanilla to the same bowl and whisk to completely combine.
- Next add the cocoa powder and carefully whisk to incorporate.
- Carefully add in your almond flour and oats, a half at a time. Be careful not to over mix.
- If your batter is a little too runny, sprinkle in an additional tablespoon of almond flour at a time. This could be due to the size of your bananas.
- Use a cookie scoop to divide the batter between the cupcake liners. Sprinkle the chocolate chips over the top.
- Allow your muffins to bake for 27-33 minutes, or until a toothpick comes out clean.
Notes
Top tips:
- Always check the ingredients listed in your oats. Not all oats are certified gluten-free.
- Depending upon the size of your bananas you may need to add a little additional sprinkle of almond flour. If your batter seems too wet, start with a tablespoon.
- Using a cookie or measuring cup makes it easy to evenly distribute your batter into the cupcake liners.
Storage:
- These muffins will last for 4-5 days in the refrigerator. Allow them to cool completely before transferring them to an airtight container.
- Once they have cooled transfer them to either a freezer-safe container or freezer-safe plastic bags. They will last for up to a month in the freezer.
- When ready to serve them allow them to defrost gently overnight in the refrigerator.
Nutrition
Serving: 1Muffin | Calories: 207kcal | Carbohydrates: 26g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 202mg | Potassium: 197mg | Fiber: 4g | Sugar: 13g | Vitamin A: 16IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg
