Work this year has been pretty hectic, but I’ve still made an effort to make lunches and snacks to stay energized, healthy and save money. I do a lot of my baking/cooking on Sunday for the week so that I can relax on the weekdays so today when I whipped these up and had a taste, I knew I had to share the recipe with you despite the pile of marking on my desk. It’s a recipe inspired by Bunner’s cookbook, a Toronto bakery specializing in vegan and gluten free treats.
I considered calling these delicious goods “muffins”, but it didn’t seem to do them justice simply because of how tender and cake-like they were. They just tasted too special. So although they don’t have icing to make them an “official” cupcake, they deserve that title based on the delicate texture alone and would be perfect to serve at a party. They are sweet enough, so if you choose to add your own icing, I would reduce the sugar in the recipe by at least a 1/4 cup.
Gluten Free Vegan Banana Chocolate Chip Muffins (adapted from Bunner’s Cookbook)
- 1 cup sorghum flour
- 1/4 cup tapioca starch
- 1/2 cup garbanzo and bean flour
- 1/2-3/4 cup organic cane sugar
- 1 tbsp. cinnamon
- 1 tbsp. baking powder
- 1/2 tsp. xanthan gum
- 1/4 tsp. salt
- 1/2 cup coconut oil, melted
- 1/2 cup coconut milk
- 2 bananas, mashed
- 3/4 cup vegan mini chocolate chips (I used Enjoy Life brand)
- Preheat the oven to 400 degrees Fahrenheit. Line a muffin tin with paper liners.
- Mix the flours, cinnamon, baking powder, xanthan gum and salt together in a large bowl.
- In a measuring cup, measure out the coconut oil and milk. Mash in the banana.
- Stir the banana mixture into the flour mixture until combined. Fold in chocolate chips reserving 1/4 cup to sprinkle on the top of the muffins.
- Fill each muffin cup to 3/4 full and sprinkle with reserved chocolate chips.
- Bake for 20 minutes in the oven, or until a toothpick inserted in the centre comes out clean. Let the muffins cool for 15 minutes in the pan before removing them to cool completely on a cooling rack.