¼cupvanilla unsweetened almond milkI use SILK brand
1teaspoonapple cider vinegar
DRY INGREDIENTS:
⅓cuptapioca flour
¾cupbuckwheat flour
1teaspoonbaking soda
½teaspoonbaking powder
⅓cupmini vegan chocolate chips plus more for toppingI use Enjoy Life brand
Instructions
Pre-heat the oven at 360 degrees F and spray a muffin pan with non-stick spray.
Mash up the bananas as smooth as possible and measure it out to ¾ cup.
In a large bowl mix all the wet ingredients a stir well.
Add in the dry ingredients except the chocolate chips and mix until well combined.
Fold in the chocolate chips.
Pour evenly into 6 muffin holes, (or more if you are using a smaller muffin pan) and top each one with more chocolate chips!
Place in the oven for 20 minutes (unless doing mini muffins then check them sooner!) check to make sure they are done by sticking a tooth pick in the center of the muffins and it should come out pretty clean and not gooey.
Let cool COMPLETELY about 20 minutes before removing from the pan.