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banana chocolate chip muffin

Gluten Free Vegan Banana Pumpkin Chocolate Chip Muffins.

Kristina Cadelina
Fall mornings just got better with my Gluten Free Vegan Banana Pumpkin Chocolate Chip Muffins. Gluten free flour is combined with almond flour along with spices and extra sweet and ripe bananas. This vegan gluten free muffin is perfect as a light breakfast, snack or holiday brunch. 
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Prep Time 15 minutes
Cook Time 20 minutes
Course Breakfast, Snack
Cuisine American
Servings 12
Calories 234 kcal

Equipment

Ingredients
  

  • 1 1/4 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 F. 
  • 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 when done and let cool for 5 minutes and then move to a wire rack.

Notes

Notes:
VERY ripe bananas are the best bananas for baking.
Storage: Store muffins in an airtight container for up to 3 days in room temperature. You can freeze the muffins in a freezer safe container or zip lock bag and store for up to 3 months. 

Nutrition

Calories: 234kcalCarbohydrates: 25gProtein: 4gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 0.04mgSodium: 363mgPotassium: 171mgFiber: 3gSugar: 10gVitamin A: 19IUVitamin C: 3mgCalcium: 84mgIron: 2mg
Keyword Banana, Chocolate Chips, Gluten Free, Muffins, Vegan
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