It's officially baking season! These subtly sweet and super soft chocolate chip muffins are a healthy and delicious treat to make this winter season. Sweetened with maple syrup and full of healthy ingredients that your taste buds will actually enjoy!
This recipe is completely vegan, gluten free, soy free, and can be adjusted for nut allergies as well! These muffins are easy to make and don't require a lot of time in the kitchen. Just mix, pour, bake & enjoy!
To make these muffins at home HERE'S WHAT YOU'LL NEED:
1 cup gluten-free flour with 1:1 ratio
1/2 teaspoon baking soda
1 teaspoon baking powder
pinch of salt
1 tablespoon flax seed meal
1/4 cup maple syrup
1/2 cup almond milk
1 teaspoon vanilla extract
1 medium banana (mashed)
1/4 cup dairy free chocolate chips (I used the Lily's brand: dark chocolate baking chips/no added sugar. I buy these from my local Kroger but, I'm sure you can find them in the health food section of any grocery store nationwide)
1/4 cup walnuts
DIRECTIONS:
Preheat oven to 350 degrees.
In a medium sized mixing bowl, whisk together flour, baking soda, baking powder, salt and flaxseed meal. Make sure there are no lumps in your mixture. You can sift the ingredients together if needed. Set aside.
In a separate mixing bowl, mash your banana. Mix in almond milk, maple syrup, and vanilla extract. Stir until well combined.
Add you wet ingredients to your dry ingredients and mix until well combined. The batter should be thick but not dry. Add an extra splash or two of almond milk if needed.
fold in chocolate chips & walnuts. You can certainly add more if you'd like.
Lightly grease a muffin pan. Evenly distribute your batter into each muffin cup. These muffins will rise so only fill about 2/3 of the way.
Top with more chocolate chips and walnuts.
Bake for 20-25 minutes or until golden brown.
Allow muffins to cool and enjoy!
NOTES:
This recipe makes about a half dozen of muffins. Feel free to double or triple the ingredients to yield more.
I baked these muffins with cupcake liners but, I recommend that you just bake directly in a lightly greased muffin pan. The muffins will stick to the liners and make it more difficult to remove them.
Nut allergies? no problem! Leave out the walnuts and double your chocolate chips. Swap out almond milk for soy, rice, or oat milk.
You can add protein powder to these muffins for an extra nutritional boost. Just make sure you add a little bit more milk to thin out that batter.
Mix and match your ingredients. You can use blueberries instead of chocolate chips and walnuts! You can also use regular flour for this recipe. Get creative and make this recipe your own!
These muffins are best served immediately. If you want to store your muffins, allow them to cool and place them in an airtight container at room temperature. Reheat in the microwave if needed! They should be good for about 3 days.
Enjoyed this recipe?
Let me know what you'd like to see next!
Stay well & keep shining
-Faith
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