Vegan Chocolate Chip Banana Muffins
1 cup all purpose flour
½ cup oat flour
½ cup coconut sugar*
1 tsp. baking powder
½ tsp. baking soda
pinch of salt
4 Tbsp. aquafaba**
2-3 mashed bananas (2 larger bananas or 3 smaller bananas)
2 Tbsp. non-dairy milk
1 tsp. vanilla extract
½ cup vegan chocolate chips
Preheat oven to 350°F.
Combine both types of flour, coconut sugar, baking powder, baking soda, and salt. Stir to combine.
In a separate bowl mash bananas and add non-dairy milk, vanilla extract, and aquafaba. Stir to combine. Add contents of wet ingredients into bowl of dry ingredients and stir to combine. Mix in the chocolate chips.
Line a muffin tin with paper muffin cups and fill each cup about ¾ of the way full, and place in preheated oven.
Cook for 20 minutes or until you can stick a fork in the middle and it comes out clean.
Let cool for about 10 minutes before eating.
Makes 9 muffins.
*This amount of sugar in the recipe produces slightly sweet banana bread. If you enjoy sweeter bread add more sugar.
**Aquafaba is the liquid in cans of chickpeas. It can be used as an egg replacer usually 3 Tbsp. = 1 egg white. I used 4 Tbsp. in this recipe because I felt like it needed more than “1 egg white” for the recipe. Feel free to use a different egg replacer if you don’t have aquafaba.