Vegan Chocolate Chip Gluten Free Banana Muffins!

Muffins on Muffins on Muffins! If you have been following us for the last 15 years, you know how OBSESSED we are with these Vegan Chocolate Chip Banana muffin recipe. Literally when I search my camera roll for the last nine years, and search Muffin... all these images come up! It's kinda crazy and funny how many muffins we have baked! They even freeze great! Here is the link to our old Recipe in 2014 on the Bloggy!

Since that last recipe and (Making them for 9 years since) we have modified them to perrrrfection!!!!!!!

The perfect olive oil, and the perfect chocolate chips etc... etc... we have tried it all! 

The recipe is by: Colleen Patrick- Goudreau and modified  and pefected by us... lol! Just call us the Muffin Queens!  

First, preheat your oven to 350 degrees and grab two big bowls.

First bowl: (Mix in)- THE DRY BOWL

2 cups of Gluten Free Flour (Loblaw's Presidents Choice)

1 1/2 teaspoons baking soda

1/2 teaspoons of salt

(mix all together)

2nd bowl: (Mix in)- THE WET BOWL

1 cup granulated sugar

1/3 Bertolli Extra Virgin Olive Oil (extra light)

6 ripe mashed bananas- (mash the bananas with a fork on a separate plate before putting them in)

1/4 water

1 teaspoon vanilla extract

1 cup of Decadent Semi Sweet Chocolate Chips ( more or less depending how much chocolate you want)

(mix all together)

Mix the WET bowl into the DRY bowl and mix it really good! Spay muffin tins with PAM and spoon in the batter in to the muffin tins. Fill each muffin tin halfway with the batter. Bake for 25 minutes until they are golden brown. I usually keep them in for 25-27 minutes. But make sure they look golden. They usually make 9-10 muffins. (Or 12-14 mini muffins) Wait 15 minutes for them to cool down before serving. I usually don't put any paper cups in with the muffins because it sticks to the muffins.

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