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Gluten-Free Vegan Banana Chocolate Chip Muffins

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"Great for people with allergies and other sensitivities. Also Celiac friendly. No one needs to know that these are special, they'll never know. Please enjoy!"
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50 m servings 203
Original recipe yields 12 servings (12 muffins)


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  2. Sift rice flour, sugar, almond flour, and cornstarch together in a large bowl.
  3. Whisk 1/4 cup water and egg replacer in a bowl until smooth. Stir in remaining 1/2 cup water, mashed bananas, and vegetable oil. Add rice flour mixture, cinnamon, salt, and baking soda; mix until completely blended. Fold in chocolate chips.
  4. Spoon batter into the prepared muffin cups, filling each 3/4 full.
  5. Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes. Let cool slightly before serving.


  • Cook's Notes:
  • This recipe yields 12 regular muffins or 24 mini muffins.
  • You can replace both flours with 1 1/4 cups of any all-purpose gluten-free flour of your choice. I use Cloud 9™.
  • Use 2 eggs in place of the egg replacer if you're not vegan.

Nutrition Facts

Per Serving: 203 calories; 8.4 31.3 1.6 0 76 Full nutrition

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