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Chocolate Chip Banana Muffins: Gluten Free, Vegan

8:14 PM

I hate to talk about the weather, but it's been unseasonably weird. This is the first winter I've spent in Cincinnati for several years—last winter I was in Wisconsin (amongst several feet of snow) and the year before that, Berlin (which was an ice skating rink for a solid month). Those were winters; they were cold and long and dark and, when Spring finally rolled around, you knew you deserved it. This Cincinnati winter has been fickle—it was warm late into December, then snowy for a moment, and now it's quite warm again. I might be the only person in this city complaining, but I can't help it! I like seasons to be the way they "should" be. And I'm sort of concerned that the planet is dying, you know?

So it's been a warm-but-rainy weekend. We spent it inside, eating banana muffins. I don't know about you, but I go for months without eating muffins; then Tanya makes some and I remember how good they are and I just can't stop. And these are good for you because they contain bananas! Potassium, right? We save up bananas just for this—whenever we have one that gets a little too ripe, we stick it in the freezer; then, when we want to use it, we thaw it and squeeze it out of its peel. So easy!

Prep Time: 10 minutes
Bake Time: 25–30 minutes
yields 2 dozen 


1 1/2 cups brown rice flour
1/2 cup potato starch
1/4 cup tapioca starch
note: you can substitute the above for 2 1/4 cups gluten-free all-purpose flour (we used King Arthur's)
omit the xanthan gum also if your flour blend contains it
1 1/8 tsp. xanthan gum
3/4 cup white sugar
3/4 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
6 over-ripe bananas, mashed
2/3 cup canola oil
1/3 cup maple syrup
2 egg substitutes (we used Ener-g)
1 bag semi-sweet chocolate chips

Preheat oven to 350˚F. 

1. Sift Your Dry Ingredients
Sift together your flour, starches, xanthan gum, sugar, baking powder, baking soda, cinnamon and salt in a medium-sized mixing bowl.

2. Mix Your Wet Ingredients
In an electric mixer, combine the bananas, canola oil, maple syrup and egg substitutes. Use the whisk attachment to make the banana very smooth.

3. Combine Dry Into Wet
Switch to the paddle attachment, and slowly pour your dry mixture into the wet. Add your chocolate chips.

4. Fill Your Muffin Tins
Line two dozen muffin tins with paper and scoop in your batter mixture. We use an ice cream scoop, filled 2/3 full, and it works perfectly! Bake for 25–30 minutes, or until the tops are nice and golden.

We eat them warm with some jelly or a pat of butter... mmmmmm. Enjoy!

See you soon, 
Becky + Tanya

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  1. My son said these are his favorite for his lunch box so far. I added a teaspoon of xanthan gum because my GF flour didn't have it. The recipe didn't call for it, and I wondered if it (or a substitute) was needed. Is it crumbly at all without? My turned out well, but I'd skip this addition if it's not necessary for a good texture.

    1. Hey Camille,
      That's so good to hear! I'm glad he enjoys them. It's so wonderful that you make him treats :)

      Yes, you're absolutely correct about the xanthan gum. When we posted this, we didn't mix our own flours often and didn't completely understand how that works. I've adapted it to include our go-to flour blend and the appropriate amount of xanthan.

      Great comment! Thanks a million for stopping by.
      xo, Becky


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