Banana Chocolate Chip Chunky Monkey Mini Muffins – Gluten-Free, Vegan

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Banana Chocolate Chip Chunky Monkey Mini Muffins – Gluten-Free, Vegan, Oil-Free, Plant-Based, Baking Dessert Snack Recipe

Medium |  Servings: 18|  Ready In: 30 minutes |  Yield:

Kids and adults will find it hard to keep their hands off these wholesome vegan muffins, loaded with nutrition from mashed bananas and dried dates.  Make a batch of this healthy, plant-based recipe for quick snacking all week.

Ingredients

Procedure

Preheat oven to 375F.

Use 18 mini muffin cups with parchment mini muffin liners, or use a silicon mini-muffin baking mold.

To make the wet mixture:  In a microwave-safe container, combine the dates, almond milk, and banana. Microwave 80-90 seconds, to soften the dates.  Set aside and let cool.

To make the flax “egg”: In a small dish, combine the ground flaxseed meal and 6 tablespoons warm water. Let sit 5 minutes, until you reach a gooey, “egg-like” consistency.

To make the dry mixture:  In a large bowl, combine the gluten-free flour, baking soda, baking powder, cinnamon, and salt.  Use a whisk to sift the ingredients together.

To make the Banana Chocolate Chip Chunky Monkey batter:  When the wet mixture has cooled, add the flax egg to it.  Use an immersion blender (or food processor) to puree.  Puree until smooth.
Pour the wet mixture into the bowl with the dry ingredients. Stir until combined. Add the vegan mini chocolate chips. Stir just until combined.

Portion the batter into the muffin cups.

Baked at 375F for 20 minutes, until golden brown on top and a toothpick can cleanly be inserted and removed.

Go bananas!

To bake muffins: Portion batter into a silicon mini-muffin baking tin or use non-stick baking cups.  Bake at 375F (350F convection) for 15-20 minutes, or until a toothpick can be inserted and come out clean.
Time to go bananas!

Kids love these plant-based muffins. The mix of bananas and vegan chocolate chips make them irrisitible

Chef Katie’s Tips

Oil-Free Baking: Parchment paper liners and silicon baking pans are the trick for baking that doesn’t require you to spray the pan. Even just a light coating of cooking spray adds empty calories and greasy fat.

No Refined Sugar or Syrup? I’m on a mission to get rid of empty calories.  These muffins don’t use any refined sugar, maple syrup, or other refined sweetener. Dried dates and ripe bananas provide sweetness, along with healthy fiber and essential nutrients.

Chocolate-Free: Substitute grain-sweetened carob chips, dried currants or dried blueberries for the chocolate chips.

Don’t Need Gluten-Free? Substitute 1 cup whole wheat pastry flour and 1/2 cup oat flour for the All Purpose Gluten-Free flour

Weigh Your Ingredients: For precise measuring and consistent results, always weigh your ingredients. A small kitchen scale makes this easy to do. This will save you time and give you more delicious muffins and breads.

 


Nutrition Facts

Amount Per Serving (1/9 recipe, 2 mini muffins)

Calories 161.67
Calories From Fat (27%) 43.48
% Daily Value

  • Total Fat 5.13g 8%
  • Saturated Fat 2.75g 14%
  • Cholesterol 0mg 0%
  • Sodium 169.47mg 7%
  • Potassium 174.95mg 5%
  • Total Carbohydrates 28.89g 10%
  • Fiber 3.22g 13%
  • Sugar 15.62g
  • Protein 2.59g 5%
  • Calcium 1.69mg <1%
  • Iron 51.43mg 286%
  • Vitamin A 13.68IU <1%
  • Vitamin C 0.02mg <1%

Shopping and Gear List

  • King Arthur Flour Gluten-Free Measure for Measure Flour, 3 Pound
  • Spectrum Essentials Organic Ground Flaxseed, 24 Ounce
  • Terrasoul Superfoods Organic Deglet Noor Dates (Pitted), 2 Pounds
  • Enjoy Life Baking Chocolate, Soy free, Nut free, Gluten free, Dairy free, Non GMO, Vegan, Paleo, Semi Sweet Mini Chips, 10 Ounce Bag
  • Standard Paper Cupcake Liners / Baking Cups, 60-ct / Box (Pack of 4)

 

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