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Vegan, Gluten Free Banana Chocolate Chip Muffins

Vegan, Gluten Free Banana Chocolate Chip Muffins

Vegan, gluten free banana chocolate chip muffins, mmmm. The original recipe came from The Real Food Dietitians recipe for Gluten-Free Banana Chocolate Chip Muffins but I made the vegan version, swapped in Bob’s Red Mill Baking Mix for the flour, coconut oil for the oil, and Rice Dream for the Almond milk. They don’t rise a lot but they are very tasty.


  • 1½ C Bob’s Red Mill Gluten-Free Baking Mix
  • ½ C organic coconut sugar
  • 3 medium ripe bananas
  • 2 vegan eggs (2 Tbsp ground flax whisked with 6 Tbsp warm water)
  • ¼ C Rice Dream (Silk or Almond Milk are other options)
  • ¼ C melted coconut oil
  • 1 tsp vanilla
  • 1/2 C chocolate chips


  1. Preheat oven to 375°F
  2. Line 12 cup muffin tin with parchment paper liners
  3. In large bowl, combine baking mix and coconut sugar.
  4. In a Kitchen Aid with the paddle attachment mash the bananas.
  5. Add the vegan eggs, Rice Dream, coconut oil and vanilla.
  6. Stir banana egg mixture into the dry ingredients just until moistened.
  7. Fold in chocolate chips.
  8. Fill greased or paper-lined muffin wells half full.
  9. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  10. Allow to cool for 10 minutes, then remove muffins from pan to a wire rack to cool completely.

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