I love enjoying my muffin with a nice hot cup of coffee between my hands. A perfect way to start your Sunday morning!
As you know, I am Italian, and it is well known that Italian start their day with a little bit of sweets in the morning … and don’t forget their cup of espresso or cappuccino before heading to work. I have been having a sweet breakfast pretty much all my life and didn’t experience a savory breakfast until travelling and meeting new cultures.
Now days, I can’t do that. My diet has changed so much that I can’t have a pastry, or cookies every morning but I will let myself enjoy an Italian breakfast on a Sunday or on a special occasion.
My usual breakfast today ranges from a smoothie bowl, a yogurt parfait with fresh fruit and muesli, oatmeal or toast with avocado! Still craving a little bit of that sweet light breakfast… ..oh well, it runs in my veins but I choose a healthier version of it!
In this recipe I use a vegan gluten free mix flour that I find in the bulk section at whole food and it works amazing! But if you can’t find it, this recipe will work even if you buy the gluten free flour mix that comes already in a package or if you can simply use normal white flour. It is up to you. I make them gluten free most of the times, and non-gluten free when I find myself too lazy to go to the store!
Kids love this recipe, it has the perfect balance of sweetness and fluffiness and generally I don’t like to put a frosting on my muffins but instead I will sprinkle powder sugar on top. I sometimes go crazy and experiment with frosting for the sake of how beautiful they look, but later find myself scraping it off while I am eating my muffin. Lol!
Enjoy these fabulous muffins with your morning coffee or during your afternoon/evening snack. They are so fluffy and soft that you will have another one right away!
I would love to know what you think about it, so please don’t forget to leave a comment below. I love receiving feedback and get to know your taste/thoughts!
One big thing that you need to know about me is that I like to use a scale! I will try to put the recipes in cups when I can, but I believe using a scale is more efficient and… you can’t go wrong! So if you don’t have one, go to the store and buy one. You won’t regret it.
Prep Time: 10 min
Cook Time: 20 min
Total time: 30 min
1 ½ banana
160 gr vegan gluten free mix flour
110 gr organic cane sugar
110 ml soy milk (or your favorite alternative milk)
80 ml coconut oil
½ cup vegan chocolate chips
1 tsp Vanilla extract
1 tsp apple cider vinegar
1tsp baking powder
¼ tsp baking soda
Pinch of salt
Preheat the oven to 375 F. Prepare a 12 cup muffin pan with paper liners.
Start preparing your dry mix. In a bowl, combine flour mix, baking powder, lemon zest, pinch of salt
In another bowl, combine the wet mix: mash banana, coconut oil (melted), soy milk, vanilla extract, apple cider vinegar.
Mix with a hand mixer until everything is evenly combined.
Add sugar and baking soda to the wet mix. Mix well
Combine the dry mix and the wet mix together and run the hand mixer until everything is evenly combined.
Add chocolate chips and mix with a spoon.
Divide the batter into the 12 muffins cup and bake at 375 F for 18 min. Check them and continue for 2 more minutes until golden or until a toothpick inserted into the center comes out clean. Let cool for about 5-10 minutes and enjoy warm.
Last step is to sift powder sugar on top or if you prefer, top them with your favorite frosting.
Muffins taste best the day of, but can be stored in an airtight container at room temperature for up to 5 days.