Breakfast

Vegan and Gluten-free Chocolate Chip Banana Bread Muffins

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These vegan and gluten-free banana bread muffins are so incredibly simple to make. They have no added sugar and only sweetened with dates, making these muffins thick, fluffy and sweet!

Banana bread muffins are so great to prep early in the week to have a simple and healthy breakfast on hand for those busy mornings. If you’re anything like me, each minute in the morning counts- that’s why it’s so helpful to have healthy breakfast options ready to go! These banana bread muffins are thick, soft and have an amazing chewy texture.

Ingredients needed to make vegan and gluten-free banana bread muffins

  • Chia eggs– to make a chia egg, simply combine 1 Tbsp of chia seeds and mix it with 3 Tbsp of water. Allow it to set for 10-15 minutes to thicken up. Also great to place in the fridge to speed up the process!
  • Gluten-free flour– I love to use Bob’s Red Mill. However, you can sub regular, whole-wheat, or oat flour if not gluten-free.
  • Cinnamon
  • Baking powder
  • Over ripe Bananas
  • Dates- My favorite dates to use are from Joolies Dates. They are naturally the softest dates i’ve ever had.
  • Vanilla extract
  • Apple cider vinegar
  • Almond milk
  • Chocolate chips– non dairy chocolate chips to make these muffins vegan. I like to use Lily’s

How to make delicious banana bread muffins

Now the easiest way to make this recipe is in your food processor or blender. However, if you don’t have either of those you can still make this recipe by hand. But for the sake of this recipe, we are using a food processor.

First things first you will want to preheat your oven to 350F and then prepare your muffin tin by coating each cavity with non-stick spray. Then, prep your chia eggs by combining 2 Tbsp of chia seeds with 6 Tbsp of water. Mix well and set aside.

To start, you will want to add your soft dates to your food processor and blend until smooth. If the dates you are using are a little tough or hard, you will want to soak them in hot water for about 15 minutes to soften up.

Once your dates are blended, add your wet ingredients to your food processor and blend until smooth. The wet ingredients that you will be adding are the over-ripe spotty bananas, vanilla extract, almond milk, and apple cider vinegar. Blend until smooth.

Then, add in cinnamon and baking powder and blend until just combined.

Add in your chia eggs and blend once more. Then, add in your flour last and blend until well incorporated.

You will want to either fold in your chocolate chips or you can add them to your food processor and pulse a few times until they are well combined.

Grease a muffin pan with non-stick spray and add in your banana bread batter. These muffins will rise slightly in the oven, so you will want to fill them to the top. Optional, sprinkle with additional chocolate chips.

Bake in the oven for 25-30 minutes or until golden brown and a toothpick inserted in the center comes out clean. Allow the muffins to cool for 15 minutes before removing from muffin tin.

Store in the fridge for up to 5 days!

Vegan and Gluten-free Chocolate Chip Banana Bread Muffins

Recipe by Hannah KlingCourse: BreakfastCuisine: American
Servings

12

servings
Prep time

15

minutes
Cooking time

25

minutes

Ingredients

  • 2 chia eggs

  • 2 cups of gluten-free flour

  • 1 Tbsp cinnamon

  • 1 Tbsp baking powder

  • 3 over-ripe bananas

  • 10 pitted dates

  • 2 tsp vanilla extract

  • 1 tsp apple cider vinegar

  • 1/2 cup almond milk

  • 1/2 cup chocolate chips

Directions

  • Preheat oven to 350F and prepare muffin tin by coating each cavity with non-stick spray.
  • Prepare chia egg by combining 2 Tbsp of chia seeds with 6 Tbsp of water. Mix well and set aside to thicken.
  • In a food processor, blend soft dates. See notes above if dates are not soft.
  • Then, add in almond milk, bananas, vanilla, chia egg and apple cider vinegar. Blend until smooth.
  • Add in cinnamon, baking powder, and flour and blend until mixture is well incorporated.
  • Either fold in chocolate chips, or add chocolate chips and pulse until mixed all the way through.
  • Add batter to muffin tin, fill almost to the top. These will only rise slightly while baking.
  • Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Store in the fridge for up to 5 days!

Notes

  • Did you make this recipe? Don’t forget to tag @lovelydelites on Instagram!

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