Ingredients
Units
Scale
- 2 cups gluten free flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup hemp seed
- 1/4 cup flax seed
- 1 tsp cinnamon
- 1/2 cup chopped walnuts (save a little for sprinkling the tops)
- 1/2 cup vegan chocolate chips (save save a little for sprinkling the tops )
- 3 medium to large ripe bananas
- 2 Tbsp vegan egg replacer ((If you are using Bob’s Red Mill it would be 2 Tablespoons replacer to 4 Tablespoons water))
- 1/2 cup maple syrup
- 1/2 cup olive oil or melted coconut oil
- 1/2 cup plant based milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350° F
- Prepare muffin tin with nonstick spray or muffin liners.
- In the bowl of your stand mixture (or if using a hand mixer, a medium sized bowl) mix together the gluten free flour, baking soda, salt, and cinnamon.
- In a separate bowl, mix together egg replacer (according to package directions), maple syrup, coconut or olive oil, plant based milk, and vanilla extract. Whisk together until blended.
- Pour wet ingredient mixture into dry ingredient mixture and stir (or mix with mixer until combined).
- In a separate bowl, mash together 3 ripe bananas.
- Add in mashed bananas, vegan chocolate chips and chopped walnuts and gently stir until combined.
- Scoop your muffin batter into your prepared muffin tin 3/4 full.
- Top with more chopped walnut pieces and vegan chocolate chips.
- Bake for 18-20 minutes or until tops are golden.
- Allow the muffins to cool before serving. Enjoy!
- Category: Breakfast