Vegan and Gluten-Free Double Chocolate Banana Muffins
Try this Vegan and Gluten-free Double Chocolate Banana Muffins recipe.
Try this Vegan and Gluten-free Double Chocolate Banana Muffins recipe.
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup brown sugar
- 1/2 teaspoon kosher salt
- 1/4 cup cocoa powder
- 2 large overripe bananas mashed until smooth
- 1/3 cup coconut oil measured and then melted
- 1 cup vanilla or plain rice milk (i prefer vanilla)
- 1 1/2 cups gluten free flour
- 3/4 tsp xanthan gum (omit if your gluten free flour includ
- 1 cup non-dairy chocolate chips
- Carbohydrate 35.0873381670574 g
- Cholesterol 20.6076388883366 mg
- Fat 14.1457975060505 g
- Fiber 0.341880005388604 g
- Protein 0.955177723578634 g
- Saturated Fat 10.343965360531 g
- Serving Size 1 1 large muffin (60g)
- Sodium 166.312333462497 mg
- Sugar 34.7454581616688 g
- Trans Fat 0.913856489233012 g
- Calories 265 calories
Step-by-step
- Preheat oven to 350°F.
- Either line a cupcake tin with liners or spray it generously with non-stick spray.
- In a stand mixer with the paddle attachment, beat together bananas, oil, sugar, vanilla, and rice milk until smooth.
- Turn the stand mixer to low and slowly add: flour, cocoa powder, baking powder, baking soda, xanthan and salt one at a time until it's fully incorporated, scraping the sides as necessary.
- Fold in chocolate chips, then pour into the prepared muffin tin.
- You'll either have 12 very full muffins (which is how I like them) or 15ish regular sized muffins.
- Bake about 20-25 minutes, or until cake has risen and is slightly cracked, and bounces back when you touch it slightly with your finger.
- Let cool in the muffin tin for about 10 minutes, then move the muffins to a paper towel to soak up any remaining coconut oil and cool completely.
- The texture is best when cooled. After you've initially eaten the cooled muffins, if there are any left, store them room temperature, covered in a towel (air tight makes them too moist).
My Favorite Guilt-Free Indulgence: Vegan and Gluten-Free Double Chocolate Banana Muffins
As a busy professional, finding time to bake is a luxury, but when I do, it's all about efficiency and delicious results. These Vegan and Gluten-Free Double Chocolate Banana Muffins are my go-to recipe for satisfying those chocolate cravings without the guilt. The recipe is surprisingly simple, requiring readily available ingredients and minimal equipment, making it perfect for a weeknight treat or a weekend baking session.
The secret to these muffins' incredible moistness and rich chocolate flavor lies in the combination of overripe bananas and melted coconut oil. The bananas add natural sweetness and moisture, while the coconut oil contributes a subtle richness that complements the intense chocolate flavor. I use a good quality gluten-free flour blend that already includes xanthan gum, a crucial ingredient for achieving the right texture in gluten-free baking. If your blend doesn't already contain xanthan gum, make sure to add it according to the recipe instructions, as it helps to bind the ingredients and prevent the muffins from crumbling.
What I love most about this recipe is its versatility. You can easily adjust the sweetness by altering the amount of brown sugar. If you prefer a less intense chocolate flavor, you can reduce the amount of cocoa powder. Feel free to experiment with different types of chocolate chips; dark chocolate chips would add a sophisticated twist, while milk chocolate chips would provide a sweeter option. I've even added chopped nuts for a satisfying crunch before.
Beyond the taste, these muffins offer a convenient and healthy alternative to traditional baked goods. They are naturally vegan, gluten-free, and egg-free, making them suitable for a wide range of dietary needs. They’re also perfect for meal prepping; I often make a batch on the weekend and store them in an airtight container for a quick and satisfying breakfast or snack throughout the week. The best part? They taste just as good, if not better, the next day!
These muffins aren't just about taste and convenience; they're also a testament to the power of simple ingredients. They prove that you don't need complicated techniques or exotic ingredients to create delicious and satisfying baked goods. It’s about embracing the natural sweetness of bananas, the richness of coconut oil, and the comforting warmth of chocolate. It's about taking a moment to indulge in something homemade and delicious, and appreciating the simple joy of baking.
Tips and Variations:
- For extra chocolate flavor: Add a tablespoon of espresso powder to the batter. The espresso powder enhances the chocolate flavor without adding a coffee taste.
- Add-ins: Feel free to experiment with different add-ins such as chopped walnuts, pecans, or macadamia nuts. Dried cranberries or blueberries would also be a delicious addition.
- Make it sweeter: If you prefer a sweeter muffin, increase the amount of brown sugar to 1 cup.
- Storage: Store the muffins in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage.
Baking these muffins is more than just following a recipe; it's about creating a moment of joy and self-care in a busy world. So, whether you're a seasoned baker or a complete beginner, I highly recommend giving these Vegan and Gluten-Free Double Chocolate Banana Muffins a try. They're incredibly easy to make, incredibly delicious, and incredibly satisfying. And trust me, the compliments will come rolling in!
