Ingredients

The following ingredients have 29 Servings
  • 3 medium, very ripe bananas (1 cup + 2 tablespoons, mashed)
  • ¼ cup melted coconut oil
  • ¼ cup pure maple syrup
  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 15 mins)
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups gluten free oat flour — if using homemade, make sure it’s very finely ground, not coarse
  • 1 ¼ cups unblanched almond meal
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup vegan chocolate chips
  • 2 tablespoons vegan chocolate chips

Instruction

  • Preheat oven to 350°F. Line a cookie sheet with parchment paper or greased foil. Set aside.
  • Peel bananas and add to a large mixing bowl. Using a sturdy whisk, fork or pastry cutter, mash bananas until smooth. Add coconut oil, maple syrup, flax egg and vanilla. Whisk until well incorporated.
  • Add oat flour, almond meal, baking powder, baking soda and salt. Whisk together until just incorporated, making sure no flour patches remain. Fold in vegan chocolate chips.
  • Using a cookie scoop, scoop and drop balls of thick batter onto the prepared baking sheet, spaced evenly apart. I used 3 tablespoons of batter for the tops. Tops will expand and spread just a bit. Optionally, dot each muffin top with chocolate chips. Give the pan a few taps to help lightly flatten the tops.
  • For smaller tops, bake for 13-18 minutes. My smaller tops took 15 minutes. For larger tops, bake for 15-20 minutes. My larger tops took 17 minutes.
  • Allow tops to cool on the cookie sheet for about 10 minutes (on a cooling rack). Using a heatproof spatula, transfer tops directly to a cooling rack to cool completely before storing. Storing instructions below. Enjoy! Adapted from my Best Moist Chocolate Chip Banana Bread. Try my favorite Gluten Free Vegan Banana Recipes: Banana Chocolate Chip Breakfast Bars, Peanut Butter Banana Breakfast Cookies, Banana Bread Coffee Cake.