gluten-free banana chocolate chip muffins

Kids and adults alike love these gluten-free vegan banana chocolate chip muffins! There's no egg replacer needed - just simple ingredients. Whether you have an egg allergy or just ran out of eggs, you can have these muffins on the table in just about 30 minutes.

Combine the dry ingredients in a large bowl. Set aside.

Place the ripe bananas in a bowl.

Mash with a fork until liquidy. They don’t have to be completely smooth – some clumps are okay!

Add in the granulated sugar, vegetable oil, apple cider vinegar, and pure vanilla extract.

Pour the wet ingredients into the dry ingredients.

Whisk until no more white streaks of flour remain.

Add the chocolate chips to the banana muffin batter.

Stir the chocolate chips in until they’re evenly dispersed.

Use an ice cream scoop to portion out the batter.

Spoon the muffin batter into the prepared muffin cups.

They should all be filled almost to the top.

Bake for 22-25 minutes, until the tops are golden and a toothpick inserted comes out clean.

Move to a wire rack to finish cooling. Enjoy!

Grab the full recipe at the link below!