If I didn’t tell you these muffins are gluten free and vegan, you’d never know. Moist, flavorful, fluffy and decadent, it’s hard not to go for seconds! Easy to pull together with ingredients you probably already have in your pantry. Don’t worry about the oat flour, you can easily make it yourself by blitzing rolled oats or quick oats in the blender until they are a flour like consistency. Also, if you don’t have coconut sugar, regular brown sugar or white sugar works as well.
Gluten Free Vegan Banana Bread Muffins
Ingredients
- 2 Extra ripe medium bananas (about 1 cup when mashed)
- ½ Cup non-dairy milk
- 1 Tablespoon apple cider vinegar
- ¼ Cup coconut sugar
- 2 Teaspoons vanilla
- ¼ Cup melted coconut oil
- 1½ Cups oat flour
- 1 Cup almond flour
- 1 Teaspoon cinnamon
- 2 Teaspoons baking powder
- ½ Teaspoon baking soda
- ¼ Teaspoon salt
- ½ Cup dark chocolate chips dairy free if you’re vegan
Instructions
- Preheat oven to 350 degrees and line a 12 hole muffin tin with paper liners
- In a blender or food processor combine the bananas, milk, vinegar, sugar and vanilla extract.
- Blend for 15-20 seconds until a smooth frothy liquid forms, add the melted coconut oil and transfer to a large bowl, set aside
- In a separate large bowl, whisk together the oat flour, almond flour, cinnamon, baking powder, baking soda and salt, you want to make sure its not lumpy
- To the bowl with the liquid ingredients, add the dry in 4 separate parts, stirring in between. This will assure the flour is incorporated as evenly as possible.
- Lastly, stir in the chocolate chips.
- Using an ice cream scoop or ladel, evenly distribute the mixture into the muffin tins
- Bake in the over for 20 to 25 minutes, the muffins should be firm and golden brown on top
- Allow to cool completely before enjoying
