Vegan Chocolate Chip Banana Bread Muffins [GF, Oil-Free]
Fluffy, moist and delicious vegan chocolate chip banana bread muffins that are gluten-free, oil-free and easily made in a food processor!
Equipment
- You will need: a muffin pan, muffin liners and a high-speed blender or a food processor
Ingredients
- 2 or 3 medium spotty ripe bananas 1 cup mashed
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
- 3 tbsp pure maple syrup
- 3 tbsp plant-based milk I use unsweetened oat milk
- 1 & 1/4 cup old fashioned rolled oats certified GF if needed
- 1 cup blanched almond flour
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp mineral salt plus a couple extra pinches
- 1/2 tsp cinnamon
- 1/3 cup mini semi-sweet chocolate chips plus extra for topping
Instructions
- Preheat your oven to 350 degrees and add the muffin liners
- Add your ripe spotty bananas to your food processor and pulse, slowly and only a handful of times, until your bananas reach a well mashed texture. Empty the mashed bananas out of the food processor and measure. You want 1 cup. Return the 1 cup of mashed bananas to the food processor.
- Add the remaining ingredients, except for the chocolate chips, to the food processor and pulse on high for about a minute or so, until everything is well mixed. You will want to stop and scrape the batter off the sides of the food processor and down toward the blade a couple times. Note: if you are using a blender, add the wet ingredients first, then the dry ingredients. You may need to stop and stir the batter a few times then continue blending.
- Remove the blade and add the mini chocolate chips. Stir well.
- Add your batter to the muffin pan and fill each one about 3/4 of the way full. You should have 7 muffins. Top muffins with more chocolate chips.
- Bake for about 15-16 minutes. These are done when a toothpick inserted comes out clean (a tiny little bit of residue is fine).
- Cool and enjoy!
Notes
- I cannot recommend any modifications at this time since I haven't tried any. If you do, please let me know!
- TO MAKE AS A LOAF: follow the directions exactly as written. Omit chocolate chips (or don't). Line a loaf pan (standard size- 4 1/2 X 8 1/2) with parchment paper and add batter in an even layer. Sprinkle cinnamon on top of the loaf. Bake on the middle rack for about 28 minutes or until a knife inserted comes out clean. Note: This bakes into a perfectly moist and fluffy loaf but since the amount of batter is less than the typical amount of batter for banana bread, this loaf rises only about 1/2 way up the loaf pan which results in smaller slices (but perfect for cutting into strips for the french toast recipe on my Instagram).