There's something so comforting about a warm muffin straight outta the oven - right?! For me, there's nothing better than a muffin and an herbal chai tea latte as a little afternoon pick me up.
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Here's the thing though - I always opt to make my own muffins and loaves from scratch. Homemade is a far superior choice compared to what's available on the market.
When it comes to treats and pastries such as cakes, cookies and muffins, you want to be very careful. So much of what's readily available to us is filled with refined sugars and flours, harmful fats and other additives and preservatives.
These Banana Chocolate Chip Muffins are vegan and gluten-free - not to mention deeeelicious!
Banana Chocolate Chip Muffins
1.5 cups almond meal
1 cup buckwheat flour
1/2 cup rice flour
3/4 cup coconut sugar
1 tsp baking powder
1 tsp baking soda
1 tsp sea salt
4 tbsp ground flax seeds
1 tsp ground cinnamon
1 cup non-dairy milk (I use unsweetened almond milk)
1/2 cup coconut oil, melted
1 egg or chia paste (1 tbsp ground chia seeds combined with 3 tbsp hot water, stir, and let stand 10 minutes)
1 ripe banana, mashed
1/3 cup applesauce
1 tbsp apple cider vinegar
1/2 cup dairy-free chocolate chips (I like Enjoy Life)
- Preheat oven to 350F.
- Lightly coat muffin tin with coconut oil or alternatively use muffin liners.
- In a large bowl combine flours, coconut sugar, baking soda, baking powder, sea salt, ground flax seeds, and cinnamon.
- In a small bowl whisk together non-dairy milk, coconut oil, egg or chia paste, mashed banana, applesauce, and apple cider vinegar.
- Add wet ingredients to bowl of dry ingredients and mix by hand with a wooden spoon or spatula. Fold in chocolate chips until combined.
- Scoop batter into muffin tins.
- Bake in the oven for 35 minutes. Check doneness by taking a toothpick to the centre of the muffin. It should come out clean.
- Place muffins on a cooling rack. Enjoy or store in an airtight container for 5-6 days.