Easy Vegan Gluten-Free Chip or Berry Muffin Recipe

This is our #1 favorite gluten-free
vegan muffin recipe.

It’s egg-free, no sweetener needed and
banana-based. It’s a quick and easy batter
that comes out perfect every time!

Make it a Chocolate Chip or a Berry Muffin.
Cook Time: 30 mins Yield: 12 large or 16 standard.
You will be thrilled with the results.
These are so moist and rise amazingly,

They have such a soft light texture no one would
ever guess they’re gluten-free! The flavor is
deliciously intense. Half a muffin often satisfies my
desire for one, and I save the other half in the freezer.

The batter makes 12 large, 16 medium, or 18
to 20 mini muffins. The larger bake for 30 minutes
at 350. The smaller can be ready in 15 to 20
minutes and need to be watched.

You’ll want a very thick batter so the chips don’t
sink. In this picture I divided the batter for half
chocolate chip and half mixed berries.

Enjoy them even more served with a Nut Free,
Soy Free, quick *vegan cream cheese frosting
recipe below the directions.

So quick and easy to put together, you’ll want
to make these every time you make muffins.
They rise nice and high from 3/4 full wells.
Two or 3 black bananas add enough sweetness
to make this recipe sweetener optional.

INGREDIENTS
FIRST STEP: Vegan Buttermilk

(1/2 Tbs. lemon juice or vinegar,
add any plant based milk, fill to the 1/2 cup line).
Set aside.*

PUREE THE BANANAS
1-1/3 cups (300g) Mashed Banana (about 3 Medium )
If you’re short add tablespoons. of applesauce

 IN A SMALL BOWL, COMBINE
1/4 cup Melted Coconut (or vegetable) oil
2 Tbsp Applesauce, (or more mashed banana).
1 tsp Vanilla Extract
ADD IT to above blend

NEXT STEP: In a large bowl Whisk
1-1/2 cups  oat Flour* +
3/4 cup tapioca
1/4 cup (100g) *Sugar optional
1 tsp Baking Soda
1 tsp Baking Powder
1/4 tsp Salt
1 cup chocolate chips, or dried, fresh or frozen
blueberries, cherries, raspberries (or half and half).

Optional:
1 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
sweetener of choice
1 cup (100g) Walnuts (Chopped),
plus more to add on top.

Read Instructions Below

INSTRUCTIONS
Preheat the oven to 350°F (180°C) and spray
a muffin tray with non-stick spray. Set aside.

In a measuring cup Prepare the vegan buttermilk
by adding 1/2 Tbsp of vinegar  or lemon juice and
then adding in any milk up to the 1/2 cup (120ml)
line. Let set a few minutes to curdle.

In a big mixing bowl, add sifted flour,
sugar, salt, baking soda, baking powder,
cinnamon and nutmeg.

Add the mashed or pureed banana to the
flour in the mixing bowl.

Add the melted oil, applesauce, vanilla
extract and buttermilk. Mix into a thick batter.
Add the chopped add-ins and stir in.

*To Measure the flour spoon it into your measuring
cup and then level off the top with a knife. Don’t scoop
the flour and don’t pack it into the cup.

Divide the batter evenly if using two kinds of add-ins.
If batter is too liquid, add more flour blend by the tbs. so
that add-ins don’t sink.

Divide the batter evenly between the muffin
wells and add some optional chopped nuts
on top.

Place into the oven and bake for 30 minutes or until
a toothpick inserted into the center of one of the muffins
comes out clean.
Place the muffin tin on a wire cooling rack, cover and
let it cool.  Once the muffins cool, add frosting, serve
and enjoy! Store in food safe plastic bags in airtight
containers in fridge up to 5 days, or freeze up to one
month. Defrost and reheat in toaster oven or microwave.

Using a mold, turn out cooled muffins upside down to
emphasize the shape.

Recipe Inspired by: Alison Andrews
lovingitvegan.com/vegan-
blueberry-muffins/ 
and Adapted adapted to our GF needs.

QUICK *VEGAN CREAM CHEESE FROSTING RECIPE

Nut Free, Soy Free, Vegan Cream Cheese Frosting
Can be sweetened with teaspoons of powdered
coconut sugar to taste.

Ingredients
1 (14oz.) can fat unsweetened coconut milk
refrigerated overnight
1/2 tsp teaspoons fresh squeezed lemon juice
pinch sea salt
4 tsp nutritional yeast (optional, gives it a savory flavor)

Directions
Carefully open the refrigerated coconut milk or cream
and spoon only the coconut solids at the top into a
medium mixing bowl.
(Save the liquid for smoothies!)
Using an electric mixer, beat in the lemon juice and sea salt
and nutritional yeast (if using) until smooth and creamy.

Refrigerate until firm

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