- Cooking Time: 20
- Servings: 12
- Preparation Time: 15
- dry ingredients
- 1 cup Be Free Bakers “Jen’s Blend” gluten free flour mix
- ½ cup organic evaporated cane juice (Wholesome Sweeteners)
- ½ cup organic Enjoy vegan mini chocolate chips
- 1 scant tsp xanthan
- 1 scant tsp gluten free baking powder (Featherweight)
- ¾ tsp Celtic sea salt
- ¾ tsp baking soda
- wet ingredients
- 1 cup almond milk, rice milk, soy milk, or coconut milk
- 1/3 cup cold pressed canola oil or grapeseed oil
- 1 large ripe organic or fair trade banana sliced
- 2 tsp apple cider vinegar (Braggs)
- 1 tsp pure vanilla extract
- ½ tsp almond extract (Simply Organic)
- Preheat oven to 340° convection or 350° standard
- Mix dry ingredients in your stand mixer with the paddle attachment on the lowest setting for about 10-15 seconds.
- In a measuring cup, add 2 tsp apple cider vinegar, and then add the almond milk to equal one cup liquid. Allow this to curdle for a minute or two.
- Add the liquid ingredients to the dry ingredients in fairly quick succession and turn mixer on lowest setting to incorporate.
- Turn to a medium speed and mix for another 20 - 30 seconds, or until all ingredients are combined.
- If you happen to have a cast iron muffin pan, these muffins cook beautifully in one. If not, place cupcake liners in a standard size muffin pan.
- Using an ice cream scoop, fill muffin containers 3/4 full and place in the oven.
- Cook for 17-19 minutes, depending on oven and pan. (Cast iron takes 1-2 fewer minutes; dark metal pans a minute or so less than lighter metal pans.)
- You'll know they're done when the tops are a pretty golden brown and are somewhat firm to the touch.
- Allow to cool in pan. These muffins taste best after resting for a few moments out of the oven.
- Makes 12 muffins.
- These muffins take less than 30 minutes start to finish. YUMMO!
NotesI got this recipe from Jennifer Ward at Be Free Bakers.
This was Recipe #29 in the "Gluten Free Baking With KitchenAid" event.
These banana chocolate chip muffins are TO DIE FOR! They are ultra moist, and packed full of flavour! These muffins are gluten free, soy free and vegan (if you use almond milk), corn free (use guar gum in place of xanthan gum and choose a glycerin based vanilla extract) and nut free (use soy or rice milk). For a flavour variation you could add nuts or berries in place of the chocolate!
You don’t have to use the brands Jen recommends and uses, but she wanted to emphasize that using quality brands will get you the best results. Jen says these muffins cook up absolutely gorgeously with cast iron, but using regular muffin tins work well too. ENJOY! These are very hard to quit eating.
For more about this recipe, check out Jen's original blog post.
Learn more about Jennifer Ward at Be Free Bakers.