Banana Chocolate Chip Muffins. {gf} {vegan}

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Snacking in my house is crucial.  The snacks I make are used for breakfast out the door.  Pre-swim or tennis snack.  After school snack.  Dessert.  With a cup of coffee treat. I just got home from a killer run and I’m starving snack.  You name it.  And with 5 people in my house… we go through a lot of snack items.  I prefer to make them so I know they’re gluten free and vegan for my oldest who has given that up for health reasons.  These are totally yummy. Easy to make.  Quick to bake and don’t last very long because they taste so good.  You can’t go wrong with bananas and chocolate in my book.  I hope you enjoy!

Ingredients:

2 cups of gluten free flour (I used Bob’s Red Mill)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1.5 large bananas or 2 medium, very ripe
1 teaspoon vanilla paste or extract
1/3 cup of maple syrup
1/3 cup of unsweetened applesauce
2 tablespoons of coconut oil, melted
Flax eggs ~ 2 tablespoon of flax seed meal mixed with 6 tablespoons of water (give that a good stir and refrigerate for 15 minutes until nice and gooey) or you can use 2 eggs (vegetarian option)
1/3 cup of Enjoy Life chocolate chips (vegan)

Directions:

Preheat your oven to 350 degrees.  Line your muffin tins with paper liners and set aside.  Mix the flour, soda, powder and salt together in a small bowl.  In your stand mixer, paddle attached, blend the bananas, vanilla, syrup, applesauce, oil flax seed egg or real eggs.  Blend and then add your dry mixture.  Combine until everything is blended well.  Then by hand add your chocolate chips until incorporated.  Fill each liner 3/4 of the way filled.  Bake for 18-22 minutes or until a toothpick inserted comes out clean.  You can also add nuts of your choice to the batter.  I make some plain (sans chocolate) and some with for my kids.  Let cool completely and then store in a covered container.

As for running… Post my two races this spring I truly started to hate racing and running all together.  I go through these funks right before summer because I truly cannot stand hot, humid weather running and I saw it coming.  Thankfully I’ve been able to hit the trails and roads on some really cool early morning runs over the past week and log some miles.  It doesn’t look like it will be a 100 mile month but I’ll take 80 miles at an overall 8.09 pace any day.  Today was a beautiful chilly morning and I made sure to get out and do my long run for the week.

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I may go and run tomorrow on my “rest” day to add to this but at least I’m glad I got up to 80 this month.

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~ Robin
oxo

— Knead to Cook

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