Gluten free and vegan banana chocolate muffin 

Gluten free and vegan banana chocolate muffin 

These healthy, gluten free and vegan muffin are made without eggs and butter.

I have to admit this was an experiment. I have been on a diary free and gluten free diet for two weeks as my little one suffers colic during the night. As I am breastfeeding, I am trying to see whatever he is intolerant. Yesterday it was my birthday and I prepared these muffins to share in the evening with my boys. But they are great also for a post-workout snack or a light breakfast. They’d even make a great after-dinner “dessert.” I tried this recipe during the last weekend and I was surprised by the result!

I love these muffins because they are healthy, but they don’t taste healthy. They are moist and tender, and your kids will go crazy for them!

Besides, they are very easy to make.

gluten-free-vegan-muffin

INGREDIENTS:

  • 2 little ripe bananas
  • 160 gr/6 oz. caster sugar
  • 150 ml/5 oz. water
  • 150 ml/5 oz. coconut milk
  • 40 gr/4 tsp coconut oil
  • 1 tsp baking powder
  • 85 gr/3 oz. dark chocolate (diary free) – I have found it at M&S
  • 250 gr/9 oz. self raising gluten free flour
  • Optional toppings: white chocolate stars (not diary free) – I found it at Tescogluten-free-vegan-muffin

VEGAN MUFFIN PREPARATION TIME: 10 min

VEGAN MUFFIN COOKING TIME: 20 min 180C/350F/Gas Mark 4

VEGAN MUFFIN METHOD:

  1. Preheat oven and line a muffin tin with 12 paper liners.
  2. In a large bowl, sift the flour and baking powder and then add cold water and sugar.
  3. Next heat the chocolate bar with coconut oil, then add to the bowl.
  4. Puree the bananas with coconut milk.
  5. Add sugar,bananas and mash. Add agave, baking powder, vanilla, almond milk and stir.
  6. Bake for 20 minutes (mines didn’t raise as usual muffins do, I don’t know if it depends from the gluten free flour).gluten-free-vegan-muffin
  7. Remove and let rest for 15 minutes.
  8. Store in an airtight container or covered with plastic wrap for some days. Freeze for longer storage.

 

CURIOSITY

The traditional English muffin is very different from the American variety. The English muffin is usually baked as a disk typically about 8 cm in diameter. It is usually split into two, toasted and buttered, and bears a vague resemblance to a crumpet or pikelet. They are called English muffins but they were imported from America in the 1990s! They have been invented by Samuel Bath Thomas, a British expat,  that emigrated to New York City in 1874. By 1880, he had his own bakery in the neighborhood now known as Chelsea.

gluten-free-vegan-muffingluten-free-vegan-muffin

Please tell me if you like it. Any comments are really appreciated!

Thanks for reading. I am waiting for you again here once in a while.

Francesca

 

gluten-free-vegan-muffin

 

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10 Comments

  1. April 4, 2017 / 14:52

    These look really delicious. Great flavour combo. #twinklyTuesday

  2. April 9, 2017 / 19:32

    These look yummy! Banana and chocolate together is a dream! Thanks for linking up with #TwinklyTuesday

  3. April 9, 2017 / 20:02

    This looks so so amazing! Banana and chocolate – who can say no! 😀
    Thank you so much for sharing this. 😀

    #TwinklyTuesday

    • April 12, 2017 / 13:15

      Thanks so much lovely too, it was an experiment 😜

      • April 12, 2017 / 14:37

        Either way it’s yummy! 😀

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