Wednesday, April 20, 2016

Vegan Chocolate Banana Bread Muffins (Gluten, Dairy, and Nut Free)


Have you ever baked something for an event and had everyone ask you for the recipe? That's a tell tale sign that it's good. These muffins are one of those recipes. They're a guaranteed hit! I've made them and taken them to a few events, most recently a meet up with the Michigan BBG girls, and they were a hit! 

It's no secret that I love banana bread in any form, but these muffins really speak for themselves. They're allergy friendly, the macros are awesome, and you don't have to be vegan to enjoy them! Plus there's no crazy ingredients! I've had plenty of non-vegans eat them, love them, and be shocked to learn they're vegan and allergy friendly. These muffins are ridiculously moist, fluffy, and when you warm them up it's like having dessert! 

Chocolate Banana Bread Muffins
  • 3 banana, mashed
  • 1/3 cup coconut oil, melted
  • 3/4 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened vanilla almond milk
  • 1.5 cups gluten free all purpose flour
  • 1/4 cup special dark chocolate cocoa powder (check to ensure it's vegan)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • OPTIONAL: small handful dark chocolate chips (check to ensure they're vegan)

Preheat oven to 350F degrees and line two 12 tin muffin pans with liners.

In a large mixing bowl combine gluten free flour, cocoa powder, baking powder, and baking soda. When those are combined mix in light brown sugar.

Next, add in almond milk, coconut oil, and vanilla. Mix until well combined and a batter forms.

Add mashed bananas into batter and stir very well to distribute banana throughout.

Scoop batter into muffins tins until tins are about 1/2 full. 

Add chocolate chips on top if using. 

Bake at 350F degrees for 15-20 minutes. The muffins are done when a toothpick inserted into a muffin comes out clean. 

Allow muffins to cool slightly before eating. Store in an airtight container in the fridge (they'd probably be ok on the counter for a few days) or freeze for up to six months.

If you make these amazingly delicious muffins take a picture, tag me on instagram, and use the hashtag #thesimplelife I'd love to see your creations! Don't forget to like my new Facebook page

Nutrition (per muffin):
MACROS: 12C/3F/1P
Nutrition Facts
Servings 24.0
Amount Per Serving
calories 76
% Daily Value *
Total Fat 3 g5 %
Saturated Fat 3 g13 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg0 %
Sodium 47 mg2 %
Potassium 85 mg2 %
Total Carbohydrate 12 g4 %
Dietary Fiber 1 g3 %
Sugars 4 g
Protein 1 g1 %
Vitamin A1 %
Vitamin C2 %
Calcium3 %
Iron2 %


8 comments:

  1. I want to eat those right now!!

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    1. I'd send you some if I could!! They're so good and warmed up oh my goodness it's literally to do for!!

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  2. Alright sooo I just found out what I'm making this weekend! Yummmm!

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    1. I think you'd really like them!! They're so good and when you warm them up it's beyond delicious!!! One of my friends is obsessed with warming them up and putting whipped cream on top!

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  3. these look amazing! I love dark cocoa powder :)

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    1. Dark cocoa powder is the best!! It's the only kind we use in my house! It makes the muffins so good and SO chocolatey :)

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  4. Yum--yes please! I'm all about chocolate banana. It always feels great when folks ask you for the recipe!

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    1. When I get asked for a recipe I breath a sigh of relief because then I know I'm not crazy and didn't make something not so great! Chocolate and banana is one of my favorite combos!

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