Banana Mini Muffins with Chocolate Chips or Almonds

My family loves all things banana bread.  In any shape.  Sometimes muffins, sometimes a loaf, sometimes we even slice banana bread and put peanut butter on top of that!
 But my sister who has two small boys, with even smaller appetites asked if I could make banana mini muffins.  Mini, because her kids never finish a whole regular size muffin.
It got me thinking about my own kids eating muffins....true...they never finish a whole muffin!  Huh, I had actually never really noticed.  You know kids, they always want something "big" but really with a stomach so small, how could they finish it.
So, I complied this morning and made mini muffins.  And for the rest of us who like just a regular size muffin, go ahead and enjoy two or three!  I made a variety of minis today, some with chocolate chips, some with almonds and some just plain old banana.  How could that be bad?
These muffins are of course vegan, but also gluten free.

Vegan Banana Mini Muffins

Preheat oven to 350 degrees and spay two mini muffin tins with non stick spay

In a medium bowl whisk together:
2 cups Bobs Red Mill All purpose gluten free flour
1 1/2 tsp xantham gum
2/3 cup organic evaporated cane juice
1 1/2 tsp baking powder
1 teaspoon baking soda
1/4 teaspoon salt


In a separate bowl combine until well incorporated:
 2 medium very ripe bananas mashed
1/2 cup of canola oil
1/4 cup rice or soy milk with 1 tsp. apple cider vinegar (let stand for 5-10 minutes to make "buttermilk)
2 tablespoons warm water


Add the wet ingredients to the dry ingredients and gently combine. 
Stir in 
1/2 cup of vegan chocolate chips or almonds or walnuts or nothing!
Divide batter evenly among the prepared muffin cups.  
Bake for 15-20 minutes or until golden brown and inserted wooden toothpick comes out clean.


Enjoy fresh that day or wrap them individually and freeze for later.  
Makes 24 minis