Chocolate Chip Banana Muffins

It’s hard to get a gluten free, egg free muffin that has the signature muffin texture. Many are heavy, dense mouthfuls. But these are just the perfect bakery style texture we all love in a muffin thanks to whipped aquafaba, the liquid in a can of chickpeas. Add your own extras such as nuts or cinnamon to customize your favorite banana muffin flavor.

Ingredients

4 very ripe bananas, medium size

1/4 cup aquafaba (the liquid from a can of chickpeas), or 1 egg if not vegan (have not tested flax or chia egg, but will likely result in a denser muffin)

2 tbsp coconut sugar

1 tsp baking soda

1 tsp baking powder

1 cup almond flour

1 cup gluten free all purpose flour, such as King Arthur

1/4-1/2 cup dairy free chocolate chips, adjust to taste

Directions

Preheat oven to 350 degrees then grease or line a muffin tin. In the bowl of a mixer*, mash bananas well. Add aquafaba, and mix on high for 1-2 minutes until color turns light yellow and is smooth and airy, (alternatively, you can use an electric hand mixer). Add in sugar, baking sods, and baking powder and mix to combine. Add almond flour and gluten free flour and hand mix just until combined (over mixing will create a denser muffin), then add in chocolate chips and mix just to incorporate. Scoop into tins, and bake for 18-22 minutes, until tops are just turning golden. Allow to cool in pan for 5 minutes, then remove and cool on a rack. Enjoy!

If you make this recipe and love it, be sure to tag @theglowblueprint on Instagram so I can check out your creations!