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Burton’s Banana Chocolate Chip Muffins

Yields22 ServingsPrep Time25 minsCook Time25 minsTotal Time50 mins

One of my dear friends who was one of my recipe testers made her first batch and loved them. As she stepped out briefly to bring some to her parents, she returned home to find that she was down 3 muffins. The offender, her adoring pup Burton. No I'm not advocating giving these to your pup(chocolate is said to be toxic to dogs though Burton suffered no apparent issues) but apparently they are irresistible to all family members. These make a perfect grab and go breakfast. I hope you enjoy!

 1 cup Coconut oil, melted over low heat
  cup Maple Syrup
 1 cup Non dairy milk
 1 tsp Apple Cider Vinegar
 2 tsp Vanilla extract
 4 Beaten Eggs or Vegan Egg Replacer such as chia seeds
 4 Large Ripe Bananas, mashed
 1 ½ cups Quinoa Flour( I like LiveKuna brand)
 1 cup Green Banana Flour( such as LiveKuna brand)
 ½ cup Tapioca starch (I prefer Westpoint Naturals brand)
 2 tsp Baking Soda
 4 tsp Aluminum and Corn Free Baking Powder ( I prefer Westpoint naturals)
 ½ tsp Fine Sea Salt
 2 tsp Guar Gum
 1 cup Dark Chocolate Chips

Preheat oven to 350 F. Add oil, syrup, milk, vinegar, beaten eggs and vanilla to a medium mixing bowl. Beat for several minutes until smooth and silky. Add mashed bananas.


Over another bowl sift the dry ingredients. Fold these into the wet ingredients and gradually and gently mix until they are well combined. Batter will be lumpy but that is fine. Add the chocolate chips by gently folding them into the batter.


Line 2 muffin tins with paper muffin cups and fill each up to the top. Bake in the centre of the oven for 22-25 minutes or until a toothpick, when inserted comes out clean. This should make 22 medium muffins.

Nutrition Facts

Servings 0