Gluten-free and vegan banana chocolate chip muffins
Finding the perfect, vegan, gluten-free muffin is a bit of a challenge.
I tested some from different bakeries in the city but I wasn’t satisfied with any of them – mainly because the kid I was buying them for wouldn’t eat them and because some used ingredients I don’t even keep in my house.
So I decided to make my own. I tried a number of different recipes and ending up taking elements of several of them to create a kid and guest friendly recipe that no one would know was missing the usual eggs, butter and flour.
I also find a lot of gluten-free recipes add more sugar to the mix than is really necessary and because I try to avoid thickeners like guar gum or xanthan gum you won’t find either in this recipe. I’ve also included a variation where you can swap the chocolate chips for fresh or frozen blueberries.
These are at their fluffiest right out of the oven, so make them fresh and your gluten-free, vegan eaters will be very, very happy.
2 1/4 C g/f flour blend*
1/3 C organic cane sugar
3/4 tsp g/f baking powder
1/2 tsp baking soda
1/2 tsp sea salt
2 mashed bananas
1/3 C + 2 Tbsp melted coconut oil**
1 tsp vanilla
1/2 C Enjoy Life vegan chocolate chips or blueberries
Mix dry ingredients in a bowl. Add wet ingredients and mix well. Fold in chocolate chips or blueberries. Fill lined muffin tins 3/4 full. Bake at 350° Fahrenheit in a convection oven for 15 minutes, 3-5 minutes longer in a regular oven.
Makes 10-12 muffins
* If you don’t have gluten free flour blend you like, this is a versatile one for baking. All the ingredients you need are available at Bulk Barn.
**When heating coconut oil, I do it in a metal measuring cup on a stovetop over very low heat.