Gluten Free Blender Chocolate Banana Muffins (Vegan

• Vegetarian
• Gluten free

• Produce

  • 1/2 Avocado
  • 3 Bananas, ripe

• Refrigerated

  • 1/2 cup Dairy-free milk

• Condiments

  • 1 tbsp Maple syrup
  • 1/4 cup Pumpkin/sunflower seed butter or favorite nut butter

• Baking & Spices

  • 1 cup 2 tbps gluten free all purpose flour
  • 3/4 cup Allergen chocolate chips
  • 2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/4 cup Dutch processed cocoa
  • 1/4 tsp Guar gum or xanthan gum
  • 1 pinch Salt
  • 1/4 cup Teff flour or whole grain other gf flour

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 1/4 cup Oil

Found on petiteallergytreats.com

Description

Ingredients

• 3 ripe bananas
• 1 cup + 2 Tbps gluten free all purpose flour
• ¼ cup teff flour or whole grain other gf flour
• ¼ cup dutch processed cocoa
• ½ avocado
• ¼ cup pumpkin/sunflower seed butter or favorite nut butter
• ¼ cup melted oil (I used coconut)
• ½ cup dairy free milk of choice
• 1 Tbsp maple syrup
• ¼ tsp guar gum or xanthan gum
• 2 tsp baking powder
• ¼ tsp baking soda
• 1 tsp apple cider vinegar
• pinch of salt
• ¾ cup allergen chocolate chips

Directions

• Combine all ingredients except chocolate chips in a blender (see note). Blend ingredients until smooth and scrape the down sides. Carefully remove blade.
• Mix in chocolate chips.
• Pour into silicone muffin liners or oiled muffin tins (do not use paper liners)
• Bake at 375 degrees F for 28-30 minutes or until toothpick comes out clean from center. Allow muffins to cool in the tin for 5 minutes then move to a wire rack.