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Gluten Free, Vegan Banana Muffins - Small Batch

A very moist and tasty banana muffins free of gluten, dairy, and egg

Course Breakfast
Cuisine Gluten Free
Keyword gluten free banana muffins
Prep Time 10 minutes
Cook Time 17 minutes
Servings 11 muffins
Author jodi stewart

Ingredients

  • 1 tbsp flaxmeal
  • 3 tbsp warm water
  • 1 very ripe banana
  • 1/4 cup soy or other non dairy milk
  • 1/2 cup brown sugar
  • 1 cup Bob's Red Mill Gluten Free All Purpose Baking Flour
  • 1 tsp baking soda
  • 1/8 tsp xanthan gum
  • 2 tsp cinnamon
  • 2 tsp imitation vanilla extract
  • 1/2 cup non dairy chocolate chips or to taste

Instructions

  1. Preheat oven to 350 F

  2. In a small bowl, mix flaxmeal and warm water (this is your "flax egg)

  3. In a large mixing bowl, mash the banana until very smooth

  4. Add oil, non dairy milk, and brown sugar and stir until well combined

  5. Sprinkle the flour, baking soda, xanthan gum, and cinnamon over the top of wet ingredients and stir for at least 30 seconds to fully combine.

  6. Stir in vanilla and flax egg

  7. Fold in non dairy chocolate chips

  8. Spoon batter by 1/4 cupfuls into parchment lined muffin tins

  9. Bake for 15-20 minutes until the tops are browned and spring back when lightly touched