Gluten-Free Vegan Double Chocolate Banana Muffins
Need a fun gluten-free breakfast treat? Look no further than these gluten-free vegan double chocolate banana muffins. They're so easy to make and use ingredients you probably already have in your pantry - no flax or chia seeds necessary. Ripe bananas are the base of these delicious breakfast pastries and create such an amazing texture. No one will guess they're gluten-free, dairy-free and vegan.
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Servings: 12 muffins
Calories: 153kcal
Ingredients
- 1 + 3/4 cups gluten-free flour blend (245g, I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour, which already contains xanthan gum)
- 1 cup granulated sugar (200g)
- 6 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teapsoon salt
- 3 very ripe bananas
- 1/4 cup vegetable oil or canola oil (57g)
- 1 teaspoon pure vanilla extract
- 1 tablespoon apple cider vinegar
- 1 cup dark chocolate chips or chunks (dairy-free)
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with 12 cups with paper liners or grease with cooking spray.
- In a large bowl, whisk together gluten-free flour, sugar, cocoa powder, baking soda, salt and baking powder.
- In a medium sized bowl, add mashed bananas, vegetable oil, vanilla, and apple cider vinegar and stir until thoroughly combined.
- Then, add the banana mixture into the dry ingredients. Stir until the mixture is moist and there are no more streaks of the dry ingredients. Fold in the chocolate chunks and chips.
- With an ice cream scoop or spoon, fill the greased or lined muffin cups with the batter.
- Bake in the oven for 20-25 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
Nutrition
Calories: 153kcal | Carbohydrates: 16g | Protein: 2g | Fat: 9g | Saturated Fat: 8g | Sodium: 140mg | Potassium: 272mg | Fiber: 2g | Sugar: 8g | Vitamin A: 20IU | Vitamin C: 2.6mg | Calcium: 65mg | Iron: 0.6mg
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