Fluffy muffins, sweet banana & slightly bitter chocolate chips. Ready in next to no time and perfect with a cup of tea or coffee.
This muffin recipe is another one made with the magic of aquafaba aka chickpea water. It is best to use a can of good quality organic chickpeas (make hummus from those!), drain into a jar and keep in the fridge. You can also freeze it in ice cube trays to use whenever you need it!
I find that the combination of banana and aquafaba creates the most perfect moist muffins, which is why I come back to these again and again. I've also added walnuts and blueberries to the mix and it tastes amazing! So feel free to play around.
Vegan banana muffins
Ingredients
2 small ripe bananas
3 tbsp aquafaba
3 tbsp almond milk
3 tbsp maple syrup
2 tbsp almond butter
1/2 tsp salt
2 tbsp coconut oil, melted
1 cup plain flour
1,5 tsp baking powder
1/2 tsp pure vanilla extract or vanilla powder
40 gr dark chocolate, roughly chopped or dark chocolate chips
Method
Preheat oven to 180C.
Combine the bananas, aquafaba, almond milk, almond butter, salt and coconut oil in the jug of a blender and blend until smooth.
In a large bowl, combine the flour, baking powder, vanilla and and dark chocolate chunks/chips. Fold in the wet ingredients until you get a smooth consistency. Line a muffin tray with cupcake liners and scoop the batter into the pan. Bake for 20-25 minutes, until browned on top and a toothpick inserted comes out clean.
