-
-
My review
Gluten-Free Vegan Banana Chocolate Chip Muffins
made it |
0 reviews
|
nutnum
"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!"
Added to shopping list.
Go to shopping list.
Ingredients
50 m servings 203 calsOriginal recipe yields 12 servings (12 muffins)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Sift rice flour, sugar, almond flour, and cornstarch together in a large bowl.
- 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.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes. Let cool slightly before serving.
Footnotes
- 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 g fat; 31.3 g carbohydrates; 1.6 g protein; 0 mg cholesterol; 76 mg sodium. Full nutrition