Gluten Free and Vegan Chocolate Chip Banana Muffins.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
- 1/2 teaspoon salt
- 1/4 cup water
- 1/2 teaspoon baking soda
- 2 teaspoons vanilla extract
- 3/4 teaspoon baking powder
- 1 teaspoon vinegar
- 3/4 cup almond meal
- 1 cup coconut sugar
- 1 cup dairy free mini chocolate chips (i used the enjoy
- 1 cup gluten free oat flour
- 1/3 cup organic canola oil
- 2 ripe bananas (mashed)
- Carbohydrate 1.63104611170276 g
- Cholesterol 20.5395833329191 mg
- Fat 10.6513938912783 g
- Fiber 0.725111100398579 g
- Protein 1.51000541738899 g
- Saturated Fat 5.10815284735274 g
- Serving Size 1 1 Serving (27g)
- Sodium 60.1813055448994 mg
- Sugar 0.905935011304177 g
- Trans Fat 0.701690680687922 g
- Calories 106 calories
[ { "@type": "HowToStep", "text": "Preheat the oven to 350 degrees. Line a muffin pan with paper cupcake liners." }, { "@type": "HowToStep", "text": "In a large bowl, combine the oat flour, almond meal, baking powder, baking soda, and salt. Whisk together and set aside." }, { "@type": "HowToStep", "text": "In a separate bowl, mash the bananas thoroughly, then add the sugar and stir. Add the oil, water, vanilla extract, and vinegar. Stir to combine." }, { "@type": "HowToStep", "text": "Add the dry ingredients to the wet ingredients and stir until combined." }, { "@type": "HowToStep", "text": "Add the chocolate chips and mix together." }, { "@type": "HowToStep", "text": "Pour the batter into the prepared muffin pan." }, { "@type": "HowToStep", "text": "Bake at 350 degrees for 18-20 minutes. These don't rise very high, and that's okay! They are very moist and rich - not a lightweight muffin." } ]
