Light and airy, one-bowl banana muffins, which just happen to be vegan and gluten-free!
Vegan banana bread that was both healthy and delicious didn’t use to exist. My baking life has been filled with many dense loaves of banana bread with stodgy centers, and that was without even attempting gluten-free. Leave it to the humble chickpea to save the day. Between the chickpea flour and aquafaba, magic happens to create these airy and scrumptious, yet still nutritionally dense, banana muffins. High in protein and fiber, no refined sugar, and still delicate ... it truly is magical. And the fact that they only require one bowl is a nice little a bonus!
Yield: 12 muffins
Ingredients:
4 ripe bananas ¼ cup aquafaba 2 tablespoons maple syrup 3 tablespoons coconut oil, melted 2 teaspoons apple cider vinegar 2 teaspoons vanilla extract 1 teaspoon baking soda 1 teaspoon cinnamon ½ teaspoon salt 1 ½ cup chickpea flour ½ cup dark chocolate chips
Directions:
Preheat the oven to 350 degrees and oil the muffin tin.
In a medium mixing bowl, mash the bananas until mostly smooth. Then add the remaining wet ingredients and mix until well combined.
Stir in the baking soda, cinnamon, and salt until thoroughly incorporated.
Next, add the chickpea flour and mix just until combined. Stir in the chocolate chips.
Pour the batter into the prepared muffin tin and bake for 25 minutes, or until a toothpick comes out clean. Allow the muffins to cool in the tin for a few minutes before removing (you may need to loosen the edges with a butter knife first).
Enjoy!
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