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Gluten-Free Dairy-Free Banana Chocolate Chip Muffins

  • Author: MamaShire
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Category: Breads

Scale

Ingredients

1/2 cup unsweetened cashew or almond milk
2 teaspoons apple cider vinegar

1 3/4 cup Better Batter Gluten-Free Flour Mix
1 teaspoon baking soda
1/2 teaspoons salt

3 medium ripe bananas
1/3 coconut oil, melted
1/3 cup maple syrup
2 eggs
1 teaspoon vanilla
3/4 cup Enjoy Life chocolate chips


Instructions

Start by preheating your oven to 350° and prepare a 12-count muffin pan by spraying it with a non-stick spray or lining with paper liners.

Mix 1/2 cup of unsweetened cashew or almond milk with 2 teaspoons of vinegar together and set aside.

Mix the gluten-free flour, baking soda, and salt together with a whisk and set aside.

Place 3 medium ripe bananas in a large bowl and use a hand mixer or a stand mixer to mash bananas. You could also mash the bananas with a fork and mix this entirely by hand.

Mix in the melted coconut oil, maple syrup, eggs, and vanilla. Then mix in the milk & vinegar. Add in the flour mixture and mix until combined. Finally, add in the chocolate chips.

Spoon the batter into the muffin pan filling each one to 3/4 full. You may have enough batter for each one to be mostly full.

Bake in oven for 25-28 minutes. Test with a toothpick for doneness. It should come out clean. Set the muffin pan on a cooling rack for 10 minutes to cool and then transfer muffins to a wire rack. These are incredible moist muffins and will keep for several days. They also will freeze well for up to 3 months.