Jessica in the Kitchen · by Jessica Hylton★ 5.0 (10)
Double Chocolate Banana Muffins (Vegan & Gluten Free)
NUTRITION · PER SERVING33M COOK
CAL 11%·PRO 8%
CARBS 31G54% OF CAL
5G FIBER11G OTHER15G TOTAL SUGAR
FAT 12G47% OF CAL
7G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, chocolatey muffins studded with chocolate chips and naturally sweetened with maple syrup. Made entirely without gluten or eggs, these soft muffins deliver rich cocoa flavor and work for breakfast or a guilt-free treat.
dessertamericanbaked good🥧 baking dish🔥 ovendairy freegluten freevegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 4.5 ounces gluten free oat flour ((127g)/1 ¼ cups raw oats - I grind up oats in a blender)
- ½ teaspoon xanthan gum
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ cup cocoa powder (sifted 20g)
- 1 flax egg
- ⅓ cup maple syrup (84g )
- ¼ cup coconut oil (melted, 56g)
- 1 teaspoon vanilla extract (liquid or gel or ½ of a vanilla bean, scraped)
- ¾ cup mashed bananas (very ripe bananas)
- ⅓ cup dairy free milk (any kind works)
- ¾ cup vegan chocolate chips (plus a few extra for on top*)
At a glance
PER SERVING · TIME 33M
CAL 11%·PRO 8%
CARBS 31G54% OF CAL
5G FIBER11G OTHER15G TOTAL SUGAR
FAT 12G47% OF CAL
7G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 23m
- Sodium
- 70mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
- PREP
- 10M
- SODIUM
- 70MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.