One Bowl Double Chocolate Banana Muffins (Vegan, Gluten Free, Dairy Free

• Vegetarian
• Gluten free

• Produce

  • 3 Bananas, medium very ripe

• Refrigerated

  • 1 Flax egg

• Condiments

  • 1/4 cup Maple syrup, pure

• Baking & Spices

  • 3/4 cup Almond meal
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Chocolate chips, vegan
  • 1/2 cup Cocoa powder, unsweetened
  • 1/4 cup Coconut sugar
  • 1 1/4 cups Gluten free oat flour
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/4 cup Coconut oil

Found on beamingbaker.com

Description

Ingredients

• 3 medium, very ripe bananas (a little over 1 cup)
• ¼ cup melted coconut oil
• ¼ cup pure maple syrup
• ¼ cup coconut sugar
• 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 5 mins)
• 1 teaspoon pure vanilla extract
• 1 ¼ cups gluten free oat flour
• ¾ cup almond meal
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup vegan chocolate chips
• Optional: 2 tablespoons assorted vegan chocolate chips for topping

Directions

• Preheat the oven to 350°F. Line a standard 12-muffin pan with cupcake liners.
• Peel bananas and add to a large mixing bowl. Using a sturdy whisk or fork, mash bananas until completely smooth. Add the rest of the wet ingredients: coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated.
• Add all dry ingredients: oat flour, almond meal, cocoa powder, baking powder, baking soda and salt. Whisk together until just incorporated, making sure no flour patches remain. Be careful not to overmix.
• Pour batter evenly into cupcake liners. Optional: sprinkle chocolate chips on top of the muffins.
• Bake for 25-30 minutes.
• Place the muffin pan on a cooling rack. Allow to cool for about 1 hour. Lift out and enjoy!