Vegan and GF Banana Chocolate Chip Muffins

Baking has definitely been the hardest adjustment since determining my food sensitivities. I finally found the modifications necessary to make the perfect banana chocolate chip muffins. They are moist and decadent with just a touch of sweetness.

Ingredients- (non vegan substitutes in bold)

1/3 cup butter softened (I use Miyokos vegan butter)

1 cup white sugar or 3/4 cup maple syrup

2 Tbsp Bobs Red Mill Egg Replacer + 4 Tbsp water or 2 whole eggs

4 large very ripe bananas mashed

1 cup plain coconut yogurt or sour cream

1 tsp vanilla extract

2 1/2 cups 1 for 1 Gluten Free Flour

1 tsp cinnamon

2 tsp baking soda

1/2 tsp salt

1 cup pecans chopped optional

Chocolate chips (measure with your heart)

Brown sugar for topping

Directions-

Preheat oven to 325 degrees F. Line cup cake tins.

Cream butter and sugar in a large bowl. Add the egg replacer and mix well. Add coconut yogurt, mashed bananas, vanilla and stir to combine. Add the flour, salt, cinnamon and baking soda to the wet ingredients and stir until just combined. Fold in the pecans and chocolate chips, if using.

Divide the batter evenly. Top with a sprinkle of brown sugar. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.