Category: Breads

Best Vegan Banana Chocolate Chip Muffins

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I hope you have all had an amazing Spring Break. I know we have had a lot of family in town and it’s been so much fun.  Love my family time. This recipe that I’m sharing today is one that is so delicious, one that you can make gluten free, and you won’t even miss the oil when you taste them.  They are delicious!

Best Vegan Banana Chocolate Chip Muffins

1 T. Flax seed mixed with 3 T. Water let sit for 5 min until thickened a bit

3 very ripe bananas

1/4 c. Applesauce or you can use another half of very ripe banana

1/4 c. Coconut sugar

3 T. Maple syrup

1/2 tsp. Salt

1/2 tsp. Cinnamon

1 c. Regular Oatmeal

1 1\2 c. Bread Flour, Regular white flour, Wheat flour, Almond flour or Bob’s Red Mill 1:1 Flour

1/2 c. Enjoy Life chocolate chips

1/2 + c. Walnuts

Preheat oven to 375 degrees. Grease muffin tin or insert liners.

Mash bananas, add applesauce, flax seed mixture, coconut sugar, maple syrup and stir.

Add remaining ingredients and mix until all ingredients are combined and all flour is mixed in. Do not over mix. Take a large cookie scooper and scoop batter into muffin tins. You should have 12 muffins. Bake 15-20 min.  Enjoy!!  You can also make these and freeze them as well.

Mixing in flax seed mixture
Dough should be a bit sticky, but not runny
Fill muffin cups almost to the top

Gluten-Free Vegan Pumpkin Banana Bread!

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I have to say a word or two about this recipe.

1st–You’re going to be sooooo tempted to eat this straight out of the oven while its hot, BUT RESIST!!  Don’t do it!! Unlike the usual pumpkin bread recipes, where you love a nice hot slice freshly baked, this recipe needs to sit in the refrigerator over night and even the following day, it is so moist and so good.

2nd–Just because it has pumpkin and banana in, don’t use that as an excuse to eat the whole loaf LOL.

I love Chocolate Covered Katie’s recipes.  You may want to check out her site as well.  She has some awesome desserts for the holidays.  Also, for an oil free option, I left out the oil and used almond milk and it was delicious!  Enjoy!

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Pumpkin Banana Bread

Source: chocolatecoveredkatie.com

Course: Breads

Yield: Yield: 12-16 slices

Ingredients

  • 2 cups flour – I like oat flour (240g)
  • 1 tsp baking soda
  • 3⁄4 tsp baking powder
  • 3⁄4 tsp salt
  • 1⁄2 tsp each: cinnamon ginger, pumpkin pie spice
  • 1 1⁄2 cup mashed, overripe banana (360g)
  • 1⁄2 cup pumpkin puree (120g)
  • 1⁄2 cup pure maple syrup honey, or agave
  • 1⁄16 tsp uncut stevia or 2 tbsp sweetener of choice
  • 1⁄3 cup oil or milk of choice
  • 2 tsp pure vanilla extract
  • 1⁄2 cup chocolate chips optional

Directions

  1. *I’ve tried the recipe successfully with spelt, white, and oat flour. Although I can’t vouch for a flour I haven’t tried, please feel free to experiment.
  2. Preheat oven to 350 F. Grease a 9×5 loaf pan, and set aside. In a large mixing bowl, combine all dry ingredients. Whisk all liquid ingredients in a separate bowl, then pour wet into dry and stir to form a batter. Smooth into the prepared pan. If desired, press some extra chocolate chips into the top. Bake on the center rack 30 minutes, then do not open the oven door but turn off the heat and leave in the closed oven for 10 additional minutes. Let cool completely, then cover and refrigerate overnight. Taste and texture will be much better the second day (and even better the third day as it will get sweeter). Leftovers can be sliced and frozen if desired.

Amount Per Serving (1)

  • Calories: 92

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