These Double Chocolate Banana Muffins are BURSTING with chocolate flavour! They are moist, soft and light, and taste absolutely delectable! They’re also vegan, gluten-free and healthier than your typical muffins!

Ingredients:

4.5 ounces (127g) gluten-free oat flour, about 1 cup

½ teaspoon xanthan gum

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon sea salt

¼ cup cocoa powder

1 flax egg

¼ cup (84g) maple syrup

¼ cup (50g) coconut oil

1 teaspoon vanilla extract (liquid or gel) or ½ of a vanilla bean, scraped

¾ cup mashed bananas (very ripe bananas)

¼ cup unsweetened almond milk

¾ cup chocolate chips, plus a few extra for on top*

Method:

Preheat the oven to 350°F. Prepare a muffin tin or line with cupcake liners. If preparing the actual tin, using parchment paper, rub the insides of a muffin tin holders lightly with coconut oil, then sift cocoa powder over to coat insides and shake off the excess in and on top of the tin. So essentially, flouring and buttering like you would a cake pan. Set aside.

In a small bowl, whisk the flour mix, baking powder, baking soda, xanthan gum, sea salt and cocoa powder to combine.

In a medium bowl, add the flax eggs, maple syrup and the coconut oil. Whisk together for about 1 minute until incorporated. Add the vanilla extract/bean, the mashed bananas and the almond milk. Mix together for about 1 minute until bananas are completely incorporated. Add the dry ingredients to the wet and mix again, scraping the sides and ensuring everything is combined. Do not over-mix.

Fold in the chocolate chips. The batter should be very thick.

Spoon the batter into the muffin tin holders. I like to do 10 larger muffins, but you could also do 12 normal-sized muffins. Add a few extra chocolate chips on top if you’d like; it makes them prettier!

Bake the muffins for 20 to 23 minutes. I’ve done both times and prefer 23 minutes. Remove from oven and let cool for 5 minutes, then using a butter knife or a toothpick, slide around the edges of the muffins and remove. Place on a cooling rack to cool completely.

Enjoy!

Jessica’s Notes:

These muffins are vegan and gluten-free.

*The calorie count will all depend on the type of chocolate chips you use. Dark chocolate is lowest in calories, and using stevia sweetened such as Lily’s Dark Chocolate Baking Chips will be the best choice, for example. You can also reduce to 1/2 cup chocolate chips if you’d like.

To Store

Store these muffins in an airtight Tupperware container. They should last at least four days on your counter top before they begin to get harder.

If you’re not vegan or gluten-free, you can use regular flour, skip the xanthan gum, and use an egg.