Banana and chocolate chip is one of my favourite flavour combinations when baking. Last week I was craving some yummy and healthy muffins so I decided to make these quick muffins. I also had some bananas going a little mushy so this was the perfect way to use them up!
You will need:
1 3/4 cups of gluten free flour
3/4 cup of sugar
1 tablespoon of baking powder
1 tablespoon of cinnamon
1/2 teaspoon of sea salt
1/2 cup of almond milk
1/2 cup of oil (I used canola)
2-3 ripe bananas
1 cup of vegan chocolate chips
To start, preheat your oven to 400 degrees, and get your muffin pan ready with either baking cups or a non-stick spray. Sift the flour with the sugar, baking powder, cinnamon and sea salt. Mix thoroughly. In a separate bowl, mix the almond milk and oil together. Pour the wet ingredients into the dry and combine. Mash your bananas, and add them with the chocolate chips into the mixture. Fold them in gently to ensure the chocolate chips don't get mashed too! Scoop the batter into the muffin pan, and bake for 15-20 minutes. They should be golden and a toothpick should come out clean if inserted. Let them cool, and enjoy!
These muffins are so moist, and delicious. Again, everything you should already have on hand which makes them budget conscious. You can easily make this recipe without the vegan or gluten free ingredients; you can sub them out at a 1:1 ratio and they'll turn out just fine. I popped my muffins in the freezer so I can have them on hand anytime. Also so I wouldn't eat them all in one day! To freeze, wrap up each muffin with plastic wrap and pop them into a freezer bag!
Give these muffins a try and they'll definitely be a go to for you!