Gluten Free Vegan Banana Pumpkin Chocolate Chip Muffins.
This recipe for my Gluten Free Vegan Banana Pumpkin Chocolate Chip Muffins really makes me smile for a few reasons. For one, it turned out well. It’s moist with just the right amount of sugar. Second, I made this recipe on a Sunday, which is perfect because Monday is the day my body is CALLING for carbs and to have good and somewhat healthy treats on hand is great. Third, they are Gluten Free and Vegan.
I originally titled this Banana Chocolate Muffins and as I was re-reading over my recipe, I see I added pumpkin pie spice however the taste isn’t super apparent. I was stuck with a dilemma of do I add “Pumpkin” to the title. Well now that makes for a longggg title: Gluten Free Vegan Banana Pumpkin Chocolate Chip Muffins.
or I can go with:
GFVBPCCM for short. Not to be confused with KUWTK . 🙂 LOL, ok I will stop with the acronyms!
I know what you’re thinking, I must be that girl in line for a pumpkin spice latte when it’s August 31st.. LOL… I actually I do wait until October to enjoy the latte’s. I just love eating pumpkin things no matter what time of year!
Do I have to add the pumpkin pie spice?
The Pumpkin Pie Seasoning Spice I use is from Flavor God. {Please Note: I am not affiliated with them, I just really enjoy their spices} If you don’t have this exact spice or you don’t have regular pumpkin pie spice, you can leave it out. The flavor is so subtle so I would just enjoy the banana flavors and of course the chocolate!
What can I substitute with?
You can substitute the olive oil for coconut oil. If dairy isn’t an issue for you, you can replace the coconut milk with any kind of milk and you can replace with any chocolate chips that you have on hand. For the organic cane sugar, you can replace with brown sugar or coconut sugar.
If you’re looking for more ways to use up your bananas, check out my other delicious recipe for Easy Strawberry Banana Bread.
Gluten Free Vegan Banana Pumpkin Chocolate Chip Muffins.
Equipment
- Muffin Pan 12 Cup
- Muffin Liners 12 individual cups
- Whisk
- Spatula
- 2 Large Mixing Bowls
Ingredients
- 1.25 cup Gluten free flour
- 1 cup Almond Four
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/4 cup Organic Cane Sugar
- 1 tsp Fine Sea Salt
- 3 tablespoons Pumpkin Pie Seasoning Spice Flavor God Seasonings
- 3 Bananas very ripe
- 1 cup Coconut Milk So Delicious Brand
- 1/4 cup olive oil
- 1/4 cup 72% Cacao Chocolate Chips for the topping
Instructions
- Preheat the oven at 375 degrees.
- Mix all the dry ingredients in a large bowl.
- In a separate bowl, mash up 3 very ripe bananas. Then add the coconut milk and olive oil. Whisk together gently and combine to the dry ingredients.
- Line a muffin tin and spoon the batter evenly between the 12 cups. Sprinkle the chocolate chips on top.
- Bake for 20 minutes, remove and let cool. Enjoy!!!!!!!!!!!!! I suggest with Coffee 🙂
Notes
Nutrition
