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Banana Chocolate Chip Muffins - Vegan, Gluten Free

Wet Ingredients:

2 medium ripe bananas

235 ml almond milk (vanilla or unsweetened)

1/4 cup maple syrup

1 tsp vanilla extract

1/4 cup coconut oil

Dry Ingredients:

2 cups quinoa flour (if you tolerate gluten, spelt flour works great too but you'll need to reduce the amount of almond milk by about 2 Tbsp)

6 Tbsp coconut sugar

2 tsp baking powder

1.5 tsp cinnamon

1/2 tsp baking soda

1/2 cup chopped walnuts (optional)

1/2 cup chocolate chips


Mix all wet ingredients in a blender until smooth.  Mix all dry ingredients in a bowl.  Pour wet mixture into dry and mix well. Fill greased muffin tins.  Bake at 350 degrees for 25 minutes.  Let cool for at least 10 minutes.


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© 2020 by Natalie Rivier

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