Chocolate Chip Banana Muffins ~ One Bowl
Plant-based
Gluten-free
Turn overripe bananas into wholesome, dairy-free, gluten-free banana chocolate chip muffins! These tasty treats not only prevent food waste but also provide natural sweetness, fiber, and nutrients like potassium—perfect for a healthier snack or dessert."
- 1 cup ripe mashed bananas
- 1 teaspoon vanilla extract
- 2 tablespoons aquafaba or (1 large egg for vegetarian option)
- 1/2 cup dairy free yogurt or sour cream
- 1/2 cup vegetable oil
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup sugar
- 1 3/4 cups all purpose gluten free flour
- 1 teaspoon of xanthan gum (if your flour doesn't have it)
- 3/4 cup dairy and gluten free chocolate chips or chunks
Prep time:
10 mins
Cook time
25 mins
Total time:
35 mins
Serves:
12 muffins
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Placing the oven rack in the middle of the oven.
- Line a 12 muffin tin with muffin liners and set aside.
- In a medium sized bowl add your bananas and mash well.
- In the same bowl add all the other ingredients except the flour and xanthan gum.
- Mix until well combined.
- Add the flour and xanthan gum to the bowl and slowly fold the dry into the wet mixture.
- Only mix until just combined, do not overmix as this will create moist muffins. Overmixing will cause muffins to dry out.
- Scoop muffin mixture into liners at 2/3 full.
- Place in a preheated oven and bake until golden brown and cooked through. The muffins are ready when a toothpick inserted into the center comes out clean.
- Enjoy!
*you can fold in dried fruit and or nuts at the end with the flour for a different flavor.
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“Embracing a plant-based lifestyle was my conscious choice to nourish not only my body but also my values. It's a journey that not only revitalizes my health but also connects me to a world of compassion and sustainability.”
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