Updated: Mar 27, 2019
If you've tried baking gluten-free muffins that are also vegan and nut-free, then you know what an endeavor that can be! But we think we've finally cracked the recipe for a tasty, moist, fluffy, banana chocolate chip muffin that is completely allergy-friendly - yes, free of the top 8 allergens!
It wasn't long on our journey before we gained a new appreciation for the role of traditional flour and eggs when it comes to baking. It's an understatement to say how difficult omitting those from the process were! Over the years, we must have tried more than a dozen different recipes for safe banana muffins. Either they were gluten-free OR vegan OR nut-free, but few included all of the above parameters and the ones that did, we found ended up being too dry, too gummy, or didn't hold together well.
After much experimentation, we think we have cracked the recipe! This has become one of our family favorites, that even those who don't have food allergies in the family fully enjoy!
2 cups oat flour - We make this using steel-cut oats ground finely into a flour using our Vitamix
2/3 cup sugar - our favorite is Wholesome Organic Cane Sugar, which at the time of this posting was made on dedicated lines
0.25 tsp salt
1 tsp baking powder
0.5 tsp baking soda
Chocolate chips, amount based on your preference - We use Enjoy Life
2.5-3 bananas, depending on the size
1/3 cup oil
1.5 tsp apple cider vinegar
0.25 cup rice milk
Preheat oven to 350 degrees F.
Mix dry ingredients together in a large bowl.
Mash the bananas. Mix the bananas together with the wet ingredients in a separate bowl.
Combine dry mix with the wet ingredient mixture.
Distribute into muffin liners.
Bake for 20 minutes, or until toothpick comes out clean. Makes ~12-16 muffins.
Enjoy! Please attribute all recipes to ManagingFoodAllergies.Com