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Vegan Gluten free Banana Muffins
Vegan Gluten free Banana Muffins . Easy Breakfast Muffins. Almond flour, Oat flour, starch and 2 bananas with large Chocolate chunks. Glutenfree Recipe soyfree. Makes 7 to 8 regular size muffins.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 7 servings
Calories: 264 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
Wet:
- 2 medium bananas - very ripe
- 2 tbsp maple syrup
- 2 tbsp non dairy milk
- 1 tsp vanilla extract
- 1/2 tsp vinegar apple cider vinegar or white vinegar or use lemon juice
- 2 tbsp oil
- 1/3-1/2 cup sugar I usually use a 1/3 cup with very ripe bananas for a lightly sweet muffin
Dry:
- 1/3 cup almond flour/meal
- 1/2 cup certified gf oat flour or use other gluten-free flours like sorghum or rice flour
- 1/4 cup starch I use 2 tbsp tapioca starch and 2 tbsp potato starch.
- 3 Tbsp coconut flour
- 1/2 tsp xanthan gum
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 tsp or more cinnamon
- 1/3 cup or more chocolate chunks
Instructions
- Preheat the oven to 400 degrees F / 200ºc.
- In a bowl, mash the bananas really well. Add the rest of the ingredients under wet and mix until the sugar is well combined.
- In another bowl, whisk all the dry ingredients except the chocolate chunks, until well combined.
- Mix the dry into the wet until well combined. Fold in the chocolate chunks.
- Drop the batter into lined muffin pan.
- Bake at 400 degrees F / 200ºc for 20 minutes, then reduce temperature to 375 and continue to bake for 5 to 7 minutes. Check at the 23 or 24 minute mark. Toothpick from the center should come out almost clean.
- Let the muffins rest for 2 minutes then remove from the muffin pan and let them cool on a cooling rack lightly covered by a kitchen towel. Store on the counter for the day and refrigerate for upto 5 days
Cup of Yum
Notes
- Variations, use pecans, walnuts or dried fruits.
- To make these with Spelt, wheat or other flour, mix in the baking soda, baking powder, salt and cinnamon into 1 cup of flour. Add to wet.Add more flour 1-2 tbsp at a time if needed to make a muffin life thick batter and bake.
Nutrition Information
Calories
264kcal
(13%)
Carbohydrates
38g
(13%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Sodium
195mg
(8%)
Potassium
319mg
(9%)
Fiber
4g
(16%)
Sugar
20g
(40%)
Vitamin A
20IU
(0%)
Vitamin C
3mg
(3%)
Calcium
83mg
(8%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 7servings
Amount Per Serving
Calories 264
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Sodium | 195mg | 8% |
| Potassium | 319mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 20g | 40% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 83mg | 8% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.