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Vegan and gluten free banana nut muffins

Vegan and Gluten Free Banana Nut Muffins

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Course Breakfast

Ingredients
  

  • 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!