Chocolate Chip Banana Muffins (Gluten and Dairy free)

  • kcal
    beginner
  • Timer
    22 mins
  • ingredients
    12 Ingredients

Calling All Chocoholics!

Love chocolate chip banana (or any blend of chocolate) muffins, but find yourself avoiding due to food allergies, sensitivities, fear of bloating or guilt? Look no further, as with all of my creations, these muffins are gluten AND dairy free!

Mic drop.

Seriously, my muffins are tender, moist, and filled top to bottom with banana and chocolate! What could be better??

The answer is absolutely nothing!!!

That's not even the best part! My muffins only have 10 (clean and natural) ingredients, are super easy to make and will probably be one of healthiest muffins you've ever devoured.

So get going my peeps!

As always, if you make this recipe and decide to share on Instagram or Facebook, be sure to tag me @plantbasedbelly1 for Instagram and Plant Based Belly for Facebook. I can't wait to see your take on trying my recipe :)

xoxo

Sophia

 

Ingredients

  • 2 cups of Oat flour
  • 3 ripe bananas
  • 1/2 cup of cacao powder (the more you add the more chocolately flavor)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon of salt
  • 1/4 cup of nut butter (I prefer peanut butter)
  • 1/2 cup of coconut sugar
  • 1 cup of plant-based milk
  • 1 tablespoon of vanilla extract
  • 1 tablespoon of apple cider vinegar
  • 1 1/2 cups of chocolate chips (my favorite is the Enjoy Life brand)

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Preparation

  1. Preheat oven to 350 and grease a 12 muffin baking tin. (I made six regular size muffins and made 24 mini muffins)
  2. In a medium size bowl, combine the oat flour, cacao powder, baking soda, baking powder, and salt. Whisk until everything is evenly incorporated. You want to make sure there are no clumps in the bowl.
  3. Mash the bananas in another medium bowl. Then add the nut butter, sugar, milk, vanilla, and vinegar. Mix well and then once it's all stirred together, add it into your dry ingredients bowl.
  4. Stir everything. The batter should be somewhat thick. If it looks too thick that you can't stir it easily, pour more plant-based milk.
  5. Take a large spoon and fill each muffin tin half way.
  6. Bake for 22 to 25 minutes.
  7. Once muffins are done, remove and place on cooling rack. Once they're cooled off, take a butter knife and carefully take each muffin out of the tin and transfer onto plate or container. You can store the leftovers in an airtight container at room temp for up to 4 days, or in a freezer for 3 months.