Description
I’ve had it on my list for some time to create a gluten-free version of my mom’s banana bread. This is the result!
Ingredients
- 2 Tablespoons Ground Flax Seed
- 6 Tablespoons Water
- 2 Medium Over-ripe Bananas, Peeled And Mashed
- ½ cups Maple Syrup
- ½ cups Grapeseed, Canola Or Light Olive Oil
- 1 teaspoon Vanilla Extract
- 1-½ cup Gluten-free All-purpose Flour
- 2 teaspoons Baking Soda
- ½ teaspoons Salt
- 1 cup Dark Chocolate Chips
- 2 Tablespoons Ground Flax Seed
- 6 Tablespoons Water
- 2 Medium Over-ripe Bananas, Peeled And Mashed
- ½ cups Maple Syrup
- ½ cups Grapeseed, Canola Or Light Olive Oil
- 1 teaspoon Vanilla Extract
- 1-½ cup Gluten-free All-purpose Flour
- 2 teaspoons Baking Soda
- ½ teaspoons Salt
- 1 cup Dark Chocolate Chips
Preparation
Preheat oven to 400 F and line a 12-count standard size muffin tin with paper or foil liners.
In a large mixing bowl, whisk together the ground flax seed and water; allow it to sit for 3-5 minutes to thicken.
Add the banana, maple syrup, oil and vanilla to the flax mixture; beat until smooth.
Stir in the flour, baking soda and salt and mix until incorporated. Fold in the chocolate chips.
Fill the lined muffin cups ¾ full. Bake for 18-20 minutes or until a cake tester inserted in the center of one comes out clean. Remove from oven. Allow them to cool in the pan for 10 minutes before transferring to a wire rack.
Notes:
1. You can frost with chocolate buttercream or cream cheese frosting if you want to enjoy as banana bread cupcakes. Otherwise, store in an airtight container and eat as a morning snack.
2. If you don’t have flax seed you can substitute 2 eggs for a non-vegan version.
3. Adapted From Bubble Girl Bakes.
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