Yummm fresh out of the oven!

These muffins are delicious as a snack or sweet treat. Investing in good dark chocolate chips is the key ingredient here! We use organic 70% dark chocolate chips from Corn Crib but any dark or semi-sweet chocolate chip will do. 

This recipe was modified from the ‘Banana’Walnut Muffins’ recipe from the awesome “Whole Life Nutrition Cookbook” (see their website for more amazing recipes, health information & information on their cookbooks http://www.nourishingmeals.com).

*Sensitive to corn & want to avoid xanthan gum? Check out the Banana Blueberry Walnut Muffin recipe for substitutions for xanthan gum.

Banana Chocolate Chip Muffins (gluten & dairy free, vegan)

 

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Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

Banana and chocolate chips will always be a classic combination for muffins.

Author: Lyndsay

Recipe type: gluten-free baking

Serves: 12-16 muffins

Ingredients

• 2 ½ cups brown rice flour
• ½ cup tapioca starch
• ¼ cup ­each brown & raw cane sugar
• 2 tsp baking powder
• 1 ½ tsp xanthan gum (omit if you are corn-sensitive)
• 1 tsp baking soda
• ½ tsp salt
• ½ cup uncooked millet (optional)
• 2 cups mashed ripe bananas
• 1 cup vanilla ‘mylk’ (rice, almond, coconut, hemp, etc), near-room temp
• ¼ cup coconut oil, melted
• 1 tsp vanilla
• 1 ½ cup dark chocolate chips (organic, if possible)

Instructions

1. Preheat oven to 375 F. Lightly oil muffin tins or line with paper cups.
2. In a large bowl, combine brown rice flour, tapioca starch, sugar, xanthan gum, baking soda, baking powder & sea salt. Mix together well.
3. Place bananas in a 4 cup measuring cup or bowl, and mash with a fork. It should measure about 2 cups. (*Tip: to prevent coconut oil from clumping, use fresh ripe bananas or if you use frozen bananas, ensure that they are at room temperature.)
4. Mix melted coconut oil with near-room temperature 'milk', vanilla extract, and mashed bananas.
5. Pour wet ingredients into dry ingredients bowl and mix together – take caution not to overmix. Fold in chocolate chips & uncooked millet.
6. Spoon batter into muffin tins until about ¾ to full (for smaller muffins, or completely full for larger muffins). Bake at 375 F for about 20-25 mins.
7. Gently take muffins out of muffin tin (may need to loosen sides with a knife) and place onto wire rack to cool.

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