GLUTEN-FREE VEGAN BANANA CHOCOLATE CHIP MUFFINS
Great for people with allergies and other sensitivities. Also Celiac friendly. No one needs to know that these are special, they'll never know. Please enjoy!
Provided by nutnum
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Sift rice flour, sugar, almond flour, and cornstarch together in a large bowl.
- Whisk 1/4 cup water and egg replacer in a bowl until smooth. Stir in remaining 1/2 cup water, mashed bananas, and vegetable oil. Add rice flour mixture, cinnamon, salt, and baking soda; mix until completely blended. Fold in chocolate chips.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 252.1 calories, Carbohydrate 36.9 g, Fat 12.6 g, Fiber 2.6 g, Protein 2.3 g, SaturatedFat 3.7 g, Sodium 76.4 mg, Sugar 15 g
VEGAN AND GLUTEN-FREE BANANA MUFFINS
I admit it - I was skeptical. But these are yummy! They are gluten-free, and sugar free which makes them appropriate for the 21 day Quantum Wellness Cleanse.
Provided by Ex-Pat Mama
Categories Quick Breads
Time 35m
Yield 12 muffins, 6 serving(s)
Number Of Ingredients 11
Steps:
- Turn the oven to 350°F Grease a 12-muffin pan, or line with paper muffin cups.
- Combine the dates, applesauce, oil, bananas and vanilla in a blender or food processor. Mix until the dates are completely broken down.
- Combine all the dry ingredients in a large bowl and whisk until thoroughly mixed.
- Add the banana mixture to the dry ingredients and mix just until combined.
- Pour into the prepared tin.
- Bake for 15-20 minutes.
Nutrition Facts : Calories 374, Fat 17.6, SaturatedFat 1.9, Sodium 592.1, Carbohydrate 52.1, Fiber 5.5, Sugar 15.5, Protein 5.9
GLUTEN FREE CHOCOLATE CHIP MUFFINS
A recipe I altered from a recipe for Gluten Free Cranberry Orange Muffins from a Woman I met Online. I LOVE these muffins so much. Really you can put anything in them. These have been my go to sweet thing when I want something like a cookie or cake. These are just really quick to make verses other Gluten Free Recipes.
Provided by Maeleigh
Categories Dessert
Time 22m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 350 degrees.
- In a large bowl add your softened butter with the sugar and the salt. With a whisk or a hand mixer cream the mixture together. Once creamed, add the egg, then the vanilla and then the sour cream.
- mix the baking soda into the mixture and then add in the Bob's baking mix. Mix until the mixture is smooth.
- Once smooth add the chocolate chips or whatever else you want in your muffins and stir to combine.
- Line a muffin tray with muffin cups and divide the mixture between them. You should get 12 muffin. Alternately you can have 9 really big muffins but the recipe calls for 12.
- Place in your 350 degree oven for 12-15 minutes or until slightly golden and a toothpick comes out clean.
GLUTEN-FREE BANANA-CHOCOLATE CHIP MUFFINS
Chocolate chip and banana muffins made with almond flour instead of all-purpose flour, making them gluten-free.
Provided by fabeveryday
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Add bananas, eggs, yogurt, maple syrup, and vanilla to a blender or large food processor. Blend until the mixture is smooth.
- Sift almond flour, cinnamon, baking soda, baking powder, and salt together into a bowl. Gradually add the sifted almond flour mixture to the blender, covering, then pulsing a few times after each addition, until the flour is completely incorporated into the mixture. Stir in 1/2 cup of the chocolate chips by hand.
- Divide the batter evenly between the 12 muffin cups (I find it helpful to use an ice cream scoop). Sprinkle the remaining 1/4 cup of chocolate chips over the tops of the muffins.
- Bake in the preheated oven until the tops are golden brown and a toothpick inserted into the center of one of the muffins comes out clean, 20 to 25 minutes.
- Cool muffins in the pan on a wire rack for 5 minutes before removing from the pan to cool directly on the wire rack completely before serving, about 15 more minutes.
Nutrition Facts : Calories 290.1 calories, Carbohydrate 23.9 g, Cholesterol 31.9 mg, Fat 19.9 g, Fiber 4.8 g, Protein 8.7 g, SaturatedFat 3.6 g, Sodium 210.3 mg, Sugar 13.7 g
GLUTEN-FREE BANANA CHOCOLATE MUFFINS
These dark chocolate muffins taste more extravagant than they are. Cacao - raw chocolate - is considered by many to be a "super food." It's high in antioxidants and an excellent source of magnesium, iron, chromium, manganese, zinc, and copper. It is also a good source of omega-6 fatty acids and vitamin C.
Provided by Martha Rose Shulman
Categories breakfast, weekday, appetizer
Time 45m
Yield 16 muffins (1/3 cup capacity)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. Oil or butter muffin tins. Sift the dry ingredients into a large bowl. Pour in any bits that remain in the sifter.
- In another large bowl or in the bowl of a standing mixer fitted with the whip attachment beat together the oil and sugar until creamy. Beat in the eggs and beat until incorporated, then beat in the yogurt or buttermilk, the vanilla and the mashed bananas. Add the dry ingredients and mix at low speed or whisk gently until combined. If using a mixer, scrape down the sides of the bowl and the beaters. Fold in the chocolate chips.
- Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 30 minutes, until a muffin springs back lightly when touched. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and place on a rack. I like these best served warm, but if they don't release easily allow them to cool, then remove from the tins.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 5 grams, Carbohydrate 27 grams, Fat 11 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 163 milligrams, Sugar 13 grams, TransFat 0 grams
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