This is an absolute favorite in our house. The problem is we can’t keep them in our house. When I take them hot out of the oven they’re gone before they’ve even cooled. They’re that good! I’ve modified the original recipe to make it gluten free. Gluten free cooking often requires slight modifications, including cooking time. I have also made a few substitutions that I felt made this recipe perfect for me! I hope you enjoy them as much as we do!
What You Need: (Makes 16 regular or 8-9 large muffins)
- 2 cups gluten free all purpose flour (I use Bob’s Red Mill GF All Purpose flour)
- 1 1/2 tsp of baking soda
- 1/2 tsp salt
- 1 cup brown sugar (makes them moist and less dense)
- 1/3 cup coconut oil
- 4 super ripe bananas
- 1 tsp vanilla extract
- 1 cup dairy free vegan chocolate chips (I use Enjoy Life)
Preheat the oven to 350 degrees. Lightly grease your muffin tins or use muffin liners.
In a bowl, mix the flour, baking soda and salt.
In a separate bowl, mix the sugar and the oil. Add the mashed banana to the sugar mixture, then add chocolate chips, and vanilla.
Finally, add the flour, and mix everything well.
Evenly pour the batter into the muffin tins. Place in the oven for about 18-20 minutes if using GF flour. If using regular all-purpose flour, test at 20 minutes. Add more time (three minutes at a time) as needed.
***Cool for at least 5 minutes before you remove from the pan!