Choc Chip Banana Muffins Gluten Dairy And Egg Free Recipes

MOIST BANANA CHOCOLATE CHIP MUFFINS (VEGAN, GLUTEN-FREE, DAIRY-FREE, REFINED SUGAR-FREE, ONE BOWL)

Steps:

• Preheat oven to 350°F. Line a 12-cup muffin pan with muffin liners.
• Add peeled bananas to a large mixing bowl. Using a sturdy whisk or fork, mash bananas until smooth. Add remaining wet ingredients: oil, sugar, flax egg, and vanilla. Whisk until well incorporated.
• Add all dry ingredients: oat flour, almond meal*, baking powder, baking soda and salt. Whisk together until just incorporated, making sure no flour patches remain. Fold in chocolate chips and walnuts, if using.
• Using a large scoop, scoop and drop batter evenly into muffin cups. I use this ice cream scoop for easy scooping and a beautiful domed top**. If needed, smooth batter into an even layer, with a domed top (rise) in the center. Optional: sprinkle chocolate chips on top of the muffins.
• Bake for 16-22 minutes. Mine took 18 minutes. Allow to cool on a cooling rack for about 1 hour. Lift out and enjoy!

BANANA CHOCOLATE CHIP MUFFINS

Steps:

• Preheat your oven to 375ºF and grease or line about 18 muffin cups with cupcake liners.
• In a large bowl, mix the bananas and eggs with a hand mixer or whisk.
• Stir in the flours, sugar, salt, and baking soda until just combined; do not overmix.
• Fold in the chocolate chips.
• Pour the batter into your prepared muffin cups.
• Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Remove the muffins to a wire rack to cool completely.

CHOC-CHIP BANANA MUFFINS (GLUTEN, DAIRY AND EGG-FREE)

Steps:

• Sift brown rice flour, potato flour, baking powder, bi-carb, xanthan gum, egg replacer powder and cinnamon into a bowl. Add brown sugar. Using a whisk, mix well.
• In a separate bowl beat together bananas, vegetable oil, soy milk, silken tofu and vanilla until smooth.
• Add to dry ingredients. Mix until combined.
• Stir in choc chips.
• Spoon into greased muffin pans.
• Bake for 30-35 minutes at 180ºC (350ºF).

GLUTEN, DAIRY & EGG FREE BANANA MUFFINS (BREAD)

Steps:

• In a medium bowl sift together all dry ingredients except nuts and set aside.
• In a large bowl mash the banana. Add the sugar, Crisco, flaxmeal egg replacer, milk (or sub) and vanilla. Mix well.
• Mix dry ingredients into large bowl with wet ingredients and mix well. Fold in nuts.
• Spoon into greased mini muffin tins and bake 10-12 minutes. Cool on wire rack.
• Mini muffin tins are the only way I've tried so far but I'm sure this could be bread or regular sized muffins as well.
• Flaxmeal Egg Replacer:.
• In a small container mix 1/2 cup cold water with 2 teaspoons ground flaxmeal and shake well.
• GF flour mix:.
• 2 cups rice flour.
• 2/3 cup potato starch.
• 1/3 cup tapioca starch.
• 3 teaspoons xanthan gum.