Ingredients

The following ingredients have 12 Servings
  • 2 cups gluten free flour blend ( or regular flour if you don’t need to be gluten free)
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup melted vegan buttery spread (or regular butter, or coconut oil)
  • 3/4 cup organic cane sugar
  • 2 Tablespoons ground flax seed
  • 6 Tablespoons water
  • 2 ripe bananas (mashed)
  • 1/2 teaspoon vanilla
  • 1 cup dairy free chocolate chips

Instruction

  • Preheat the oven to 350 degrees. Line a muffin tin with parchment paper liners.
  • Make the flax eggs: combine the ground flax seed and water in a small jar or cup and set aside.
  • In a large bowl, mix together the melted vegan buttery spread or coconut oil and sugar. Add the flax eggs, mashed bananas and vanilla, stirring until well blended.
  • Add the dry ingredients and stir until combined. Add the chocolate chips, then stir again.
  • Spoon the batter into the muffin tin, filling the cups 3/4 full. Bake for approximately 22-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  • Let the muffins cool in the pan for a few minutes before moving to a wire rack to cool completely.
  • This recipe usually makes about 14 muffins, so if you have leftover batter, just repeat steps 5 and 6. Sometimes I just bake a few mini muffins at the same time to use up any excess batter. Mini muffins will need to bake for 16 minutes.