Vegan Double Chocolate Banana Muffins
Ingredients
-
4.5
ounces
gluten free oat flour
-
½
teaspoon
xanthan gum
-
1½
teaspoons
baking powder
-
½
teaspoon
baking soda
-
¼
teaspoon
sea salt
-
¼
cup
cocoa powder
-
1
flax egg
flax egg
-
⅓
cup
maple syrup
-
¼
cup
coconut oil
-
1
teaspoon
vanilla extract
-
¾
cup
mashed bananas
-
⅓
cup
dairy free milk
-
¾
cup
vegan chocolate chips
Instructions
- Preheat the oven to 350°F and prepare a muffin tin with liners or by greasing with coconut oil and dusting with cocoa powder.
- In a small bowl, whisk together the oat flour, baking powder, baking soda, xanthan gum, sea salt, and cocoa powder.
- In a medium bowl, mix the flax egg, maple syrup, and melted coconut oil, whisking until combined. Then add the vanilla extract, mashed bananas, and almond milk, mixing until smooth.
- Combine the wet and dry ingredients, stirring gently and folding in the chocolate chips without over-mixing.
- Spoon the batter into the muffin tin, filling each holder and adding extra chocolate chips on top if desired.
- Bake for 20 to 23 minutes, then let cool for 5 minutes before removing from the tin and cooling completely on a wire rack.
Nutrition Facts (estimated)
Servings
10 servings
Calories
224
Total fat
12g
Total carbohydrates
30g
Total protein
4g
Sodium
188mg
Cholesterol
0mg
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