Get the Recipe: Vegan Banana Chocolate Chip Muffins
These vegan banana chocolate chip muffins are perfect for a simple dessert or snack! They're fluffy, soft, and with an incredible flavor, as well as easy to make. Gluten-free, dairy-free and eggless.
Ingredients
- 2 tbsp ground flaxseed
- 1/4 cup water
- 1 cup rice flour
- 1/2 cup chickpea flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp xanthan gum
- 1/3 cup olive oil
- 1 cup mashed banana
- 1 tbsp apple cider vinegar
- 1/2 cup maple syrup
- 1 cup vegan chocolate chips
Equipment
- Conventional oven
- Muffin tray
- Mixing bowl x2
Instructions
- Preheat the oven to 180 degrees C/350 F and line a muffin tray with muffin cases. Alternatively, you can grease it lightly with vegan butter.
- Prepare flax eggs by stirring together ground flaxseed with the water, and setting aside for 5-10 minutes.
- In a large mixing bowl, stir together the rice flour, chickpea flour, baking powder, baking soda and xanthan gum.
- In a separate mixing bowl, mix together the olive oil, mashed banana, apple cider vinegar, maple syrup, and the flax eggs.
- Add the wet ingredients to the dry, and mix together until evenly combined. Add the chocolate chips and mix once more.
- Distribute the batter evenly between the muffin cases, filling them about 3/4 of the way. Bake in the preheated oven for 25-30 minutes, until a toothpick comes out clean from the centre.
Video
Notes
- These muffins can be kept on the counter, covered, for up to 2 days. Alternatively, you can store them in the fridge in an airtight container for up to 5 days. Reheat in the microwave, or by placing in a preheated oven for 5-10 minutes.
- Freeze these muffins for up to 2 months in a freezer-friendly bag or container. Leave to thaw fully in the fridge overnight before reheating in the microwave or in a preheated oven.
Calories: 385kcal, Carbohydrates: 55g, Protein: 5g, Fat: 18g, Saturated Fat: 6g, Sodium: 82mg, Potassium: 291mg, Fiber: 4g, Sugar: 27g, Vitamin A: 21IU, Vitamin C: 2mg, Calcium: 85mg, Iron: 2mg