Double Chocolate Chip Banana Muffins

Double Chocolate Chip Banana Muffins

vegan-and-gluten-free-muffins-4

Sometime last week, as I opened up my Google reader, I was greeted by this.

Is that not the most wonderful and genius muffin ever? It made me mad with muffin envy. Those bad boys just looked so damn good I set myself a goal to make muffins ASAP. I wanted to de-glutenize Mihl’s version, but I had no Dandies or cranberries. Plus, I really suck at looking at/using other people’s recipes. I pretty much never follow them as written. Admittedly, when I look at all the other fabulous food blogs out there, I skim over the whole “recipe” part and get right to the photos.  Look again… you know you want to.

 

But, back to the issue at hand…

Before I started to even preheat my oven, I realized that I hadn’t yet created a gluten-free version of my own chocolate muffins. Naturally, I decided to nip that problem right in the bud. I started by making a simple chocolate muffin that accompanied our family on a long hike this weekend. By round two, I had created the muffin monstrosity pictured above.

I also happened to pick up some Dandies at the grocery this past weekend while we were out in “the big city” gorging on ridiculously huge and ever-so-tasty dosai (plural? for dosa).  It all made for a pretty spectacular weekend.


Double Chocolate Chip Banana Muffins

makes 18 standard sized muffins

Ingredients:

  • 1 cup vegan sugar
  • 1 tsp salt
  • 6 tsp baking powder
  • 2/3 cup olive oil
  • 2 cups almond milk
  • 4 tbsp vinegar
  • 2 cups sorghum flour
  • 1.5 cups tapioca flour
  • 2 tsp xanthan gum
  • 1/2 cup cocoa powder
  • 1 almost ripe banana, cut into very small pieces
  • 1 cup vegan chocolate chips

Preheat oven to 400 degrees. Line muffin pan with paper liners, or lightly grease and flour.

In one large mixing bowl, combine sugar, salt, baking powder, olive oil and almond milk.

In smaller bowl, combine sorghum and tapioca flour with xanthan gum. Slowly stir flours into the rest of the ingredients. Mix until very well combined.

Divide mixture in half into two separate bowls.  To one bowl, add 1/2 cup cocoa powder and 2 tbsp vinegar. Fold in the banana bits. To the other bowl of batter, add chocolate chips and 2 tbsp vinegar. The batters will be sticky, sticky, sticky.

Drop one spoonful of each batter into prepared muffin pans. This works way better if you designate one spoon per batter, so you don’t get your batters all mixed up. Be sure to fill them pretty full if you are trying to go for the “muffintop” effect. :)

vegan-and-gluten-free-muffin-batter

Bake in preheated oven for about 17 minutes.  Remove from oven and let cool completely before enjoying.

You could probably even frost these babies and get away with calling them cupcakes… but that may be going a tad overboard.  The sweetness/texture is more muffin-y, I’d say.

(I bet a peanut butter frosting would be killer good, though…topped with toasted Dandies! That, my friends, is what dreams are made of.)

vegan-gluten-free-double-chocolate-chip-banana-muffin

23 Responses to Double Chocolate Chip Banana Muffins

  1. Becky says:

    oh my, those look delicious!

  2. Kim says:

    Just wonderful, as usual our stuff is beautiful too!

  3. these look like the most divine treats! i need to start baking vegan desserts and nut just making raw ones!

  4. Mihl says:

    Wow, those look stunning! i am the same when it comes to other people’s recipes. I can never follow them! But maybe I have more luck with these!

  5. Katrina says:

    Chocolate and banana are my favorite combination!! These look amazing.

  6. Sarah says:

    Yum, these truly look amazing. x

  7. Leslie says:

    Wow! These look amazing!!!

  8. allyson says:

    @Becky and Kim- thank you, dears!

    @Kenzie- you definitely should! Although, I proudly served these as “breakfast” rather than dessert. :D

    @Mihl- :) It’s so difficult! I was thinking that yours need not be messed with either! I am completely obsessed with the toasted Dandie idea. Thank you for all of your inspiration! <3

    @Katrina, Sarah, and Leslie- you are all very sweet. Thanks for the enthusiasm!! ;)

  9. Mary says:

    Oh!My!Goodness!

    These look so good! I am now going to have to go and bake these… and I was having such a healthy start to my day ;)

    xxMK
    Delightful Bitefuls

  10. These are awesome! They look like they are wearing little tuxedos – I want one! They also look so soft and fluffy, just beautiful.

    • allyson says:

      Little Tuxedos… I love it! That must be why I thought they looked so darned impressive. :)

  11. Melisser says:

    Your muffins are SO cute, I love the half and half look.

  12. Nora says:

    WOW! I can’t believe I’ve never thought of doing a half & half muffin like that before! It’s sooo cute! Thanks for what I’m sure is an awesome recipe :)

  13. Mo says:

    Those muffins look crazy good!

  14. Leo says:

    omg! those look great! they remind me of two face of Batman lol …this would be perfect for a Batman party haha .. cute!

  15. Monika says:

    These look so yum!! I want to make them, but I don’t have xanthan gum and I don’t know where to buy it in my country.. Do you think it will be fine without it? Thanks!

    • allyson says:

      Hi Monika! Yeah, I would think these would work fine with no xanthan added… might help to throw in an extra tablespoon flaxseed meal mixed with 2 tbsp water. ;)

  16. CHRIS says:

    A-MAZING! These muffins are so good, and super easy to make. And they smell so good baking. I did add a teaspoon of vanilla to the batter.

  17. Amanda (amethystjean) says:

    Holy Glorious-ity. Yup. Made up a word in honour or these.

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