Phew. First two weeks of classes have officially been conquered, and the fact that I’m a junior in college is slowly starting to settle in. It’s beyond weird, and I’m not ready to come to complete terms with it, so instead of talking about the fact that I’m halfway done with college, we’re going to talk about banana chocolate chip muffins.
These vegan blueberry muffins have continued to be one of the most popular recipes on my site, and I’ve been wanting to create a gluten-free version for a while now. However, I was scared of them turning into that horribly grainy, weirdly crunchy texture that gluten free baked goods sometimes turn into. Thank goodness, these muffins aren’t like that at all.
In fact, I left them at home on the counter, and when I got back, everyone was telling me how good the muffins were. They had absolutely no idea that these babies were gluten free and vegan. You really, truly, can’t even tell.
For this recipe, I used Bob’s Red Mill GF All-Purpose Flour, which does a great job in muffins. It creates a wonderful texture and doesn’t give off any weird, off-putting flavors.
These whip together super easily in one bowl, and are versatile beyond belief. I opted to make my muffins banana chocolate chip flavored (yum!), but you can definitely play with flavors and make them into any flavor muffin that you and your family prefer! You can use any type of milk you want (almond, soy, coconut, or regular cow’s milk…all are great!). If you don’t need them to be gluten-free, use all-purpose or whole wheat flour instead (or a combo of the two).
I made them another time after this batch as well, and that time I split the batter in two and added chocolate chips and swirl of peanut butter to half, and blueberries to the other half. Both worked amazingly. Have fun with these! Make them your own – they can take it. The base recipe is my ultimate favorite and creates such a tender, light, delicious muffin.
Check out the comments section of the vegan blueberry muffins post to see all the varieties people have made, and if you add your own spin to the recipe, share your changes in the comments below!
I hope you try – and enjoy – and I hope the start of fall is treating you well!
- 1 1/2 cups all purpose gluten-free baking flour
- 1/2 cup light brown sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup coconut oil
- 1 large banana, mashed (about 1/2 cup)
- 1/3 cup non-dairy milk
- 1/2 cup vegan chocolate chips
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
- Combine flour, sugar, salt and baking powder. Add in milk of choice, banana, and melted coconut oil and stir until just moistened. Fold in chocolate chips. Fill muffin cups 3/4 full.
- Bake for 20 to 25 minutes in the preheated oven, or until a toothpick comes out clean.