These little Gluten-Free Vegan Chocolate Chip Banana Muffins with only 7 ingredients are so good, they are more like a dessert than a breakfast food!
I based them off my Gluten-Free Vegan Banana Nut Muffins and basically just substituted the walnuts for the mini chocolate chips.
One great thing about them, other than they taste delicious, is that they have no added sugar.
They are naturally sweetened with the bananas and mini chocolate chips.
While similar traditional homemade muffins contain white flour, white refined sugar, eggs, oils, etc, the store-bought ones are even worse.
Here’s the ingredient list for a store-bought version:
Fiber One Chocolate Chip Banana Muffins:
Ingredients: Wheat Flour Whole Grain, Sugar, Water, Bananas, Eggs, Inuline (Chicory Fiber), Chocolate Chips (Sugar, Chocolate Liquor, Dextrose, Cocoa Butter, Soy Lecithin, Vanillin), Oats, Soy Oil, Molasses, Contains 2% or less of the following: (Corn Starch Modified, Rice, Fiber, Carrots Fiber, Apples Fiber, Flavors Natural and Artificial, Whey, Potassium Sorbate (Preservative), Salt, Baking Soda, Sodium Aluminum Phosphate, Wheat Gluten, Guar Gum, Xanthan Gum, Glucose Syrup, Dextrose, Mono and Diglycerides, Sodium Stearoyl Lactylate, Monocalcium Phosphate, Topping,: Granola Low Fat (Oats Whole, Wheat Whole Grain, Sugar, Corn Rice Syrup, Rice, Almonds, Corn Starch Modified, Corn Syrup High Fructose, Palm Oil, Salt, Cinnamon, Milk Non Fat Dry, Flavors Natural and Artificial, Polyglycerol Esters of Mono and Diglycerides, Flavors Malt) (source)
FoodFacts.com Rating: “F”
They’re filled with GMO dairy products, GMO soy ingredients, GMO corn ingredients (including high fructose corn syrup), refined white sugar, refined salt and preservatives.
This healthier, flourless version is vegan, gluten-free, dairy-free, grain-free, egg-free, paleo-friendly and contains no refined or added sugar!
Want more healthy breakfast ideas? Check out Gluten-Free Vegan Banana Walnut Muffins, Coconut and Pecan Granola with Goji Berries, Vegan Coconut Oil Biscuits or my Clean Eating eCookbook with an entire chapter of 20 healthy smoothie breakfast recipes that you will love!
5 Fast Facts About Cashews (Cashew Flour):*
- packed with dietary fiber
- rich in “heart friendly” mono-saturated fatty acids
- rich source of minerals
- high in magnesium and copper
- excellent source of antioxidants
5 Fast Facts About Bananas:*
- high levels of trytophan to help combat depression
- aids in weight loss
- strengthens the immune system
- high in fiber and potassium
- helps to lower blood pressure
5 Fast Facts About Vanilla Bean Powder:*
- high in anti-oxidants
- can help reduce inflammation
- contains small traces of minerals
- 1 teaspoon contains 3 g of protein and 3 g of fiber
5 Fast Facts About Coconut Oil:*
- super high in lauric acid
- rich in antioxidants
- contains natural microbial and anti-bacterial agents
- helps to improve metabolism
- improves cholesterol levels
5 Fast Facts About Himalayan Pink Salt:*
- contains 84 minerals
- unrefined, unprocessed, raw
- promotes stable pH balance in cells
- controls water levels in the body
- aids digestion and facilitates better nutrient absorption
*These statements have not been evaluated by Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.
Where To Buy: If you have trouble finding any of the ingredients to make this recipe, you can order online from Amazon and have them delivered straight to your door!
Tip #1: Don’t worry if you don’t have cashew flour on hand to make these…I didn’t! I just took the raw cashews, put them in my food processor and processed them until they were a flour-type texture. And, 1 1/2 cups of raw cashews will make 1 1/2 cups of cashew flour. Just make sure you don’t over process them because the cashews will turn into cashew butter – which isn’t a bad thing at all, except you need cashew flour for the recipe 😉
Tip #2: Another thing I did different with these than in my Banana Walnut Muffin recipes is I added the two bananas to my food processor (right after making the cashew flour, I didn’t even clean it, just dropped them in) and processed it for about a minute or so. The bananas will turn nice and creamy and smooth, unlike when you try to mash them with a fork and they sometimes get lumpy. So if you already have your food processor out to make the cashew flour, just add the bananas in when you are finished and you’ll get a creamier texture from the bananas.
Tip #3: Don’t forget to make sure your baking powder is fresh.
Affiliate Disclosure: This post contains affiliate links. This means that if you were to make a purchase through one of these links, “The Healthy Family and Home” website would receive a small commission.
Amazon Disclosure: “The Healthy Family and Home” website is a participant in the Amazon Services, LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.