Banana Choc-oat Muffins (vegan and gluten free)
In just 5 minutes you can whip up these healthy, yet decadent Banana Choc-Oat Muffins that work great for breakfast, snack or dessert with a little vegan ice cream. Yum! Only takes one bowl too. Double Yum!na
Banana Choc-oat Muffins (vegan + gluten free)
Serves: 10 muffins
In 5 minutes you can whip up these healthy, yet decadent muffins that work great for breakfast, snack or dessert with a little vegan ice cream. Yum!
- 1 medium size ripe banana
- 1 1/4 oat flour (use pre-ground GF oat flour or make your own using GF oats)
- 1/2 c raw sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 c almond milk (plain flavor)
- 2 Tbs coconut oil (melted)
- 1/2 tsp vanilla extract
- 1/2 c Enjoy Life chocolate chips (gluten, dairy and soy free)
- 1/2 c chopped walnuts (optional. You'll note the choco chips are not!)
- 10 or 12 unbleached paper muffin tin liners
- Like all my favorite recipes, this is a one bowl operation. You do want to take care with order so that the cold almond milk doesn't freeze up the melted coconut oil and you get a gloopy batter - experience instructs!
- Start by mashing up your banana in the bottom of a large glass mixing bowl.
- Add your melted coconut oil and combine.
- Add your dry ingredients and stir these lightly to incorporate.
- Now add milk and vanilla and stir to combine batter.
- Finally add your chocolate chips and nuts, if desired.
- Use a medium sized ice cream scoop to fill 10 paper muffin liners with batter.
- Bake for 22 minutes, turning at 11 minutes for even cooking. Test done-ness with a toothpick.
- Remove when baked and cool in the muffin tin for a few minutes, then remove to a rack to finish cooling. Otherwise, you'll get condensation and soggy bottom muffins.
- Yields 10 'just above the top of the paper' muffins or a dozen 'below the top of the paper' muffins.