Double Chocolate Banana Muffins // GLUTEN-FREE & DAIRY-FREE

A few Sundays ago, I was getting ready to start up working again. I had just got over being sick and was gearing up my week by food prepping! Funny enough after making everything I could I ended up with a thanksgiving dinner. Ground Turkey, cranberry sauce, roasted sweet potato, lentils, needless to say, it was delicious. The last thing I made was not really on trend with the thanksgiving vibe, but still one of the best recipes I have created and I knew I needed to share it with you!

I whipped up a batch of double chocolate banana muffins and was wise enough to actually measure and write down what I did! This doesn’t always happen, but I think after the crazy amount I sleep I got while sick my brain was clear enough to comprehend what I should be doing…

Anyways I originally made the recipe with 2 eggs which made the whole batch fluffy and lovely! I really wanted to offer a vegan option though. SO I tried aquafaba…I know you are probably thinking, what? Le me explain, It is the liquid from a can of chickpeas. What you do for this recipe is whisk it so it is slightly fluffy but not completely whipped like you would for meringue. Using aquafaba is a great substitute for eggs, but I will say the texture in this recipe is different. Not different bad, because I definitely wouldn’t make this into a recipe if it was bad. This is a different good situation.

The aquafaba actually makes this banana Muffin into more of a brownie texture! SO If you are a fan of brownies, this is the “muffin” for you!

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Ingredients

  • 2 large ripe banana

  • 2 eggs or 4Tbsp cup Aquafaba**

  • 1/2 Cup cocoa powder

  • 1/2 cup almond flour

  • 1/4th cup arrowroot flour

  • 1/4th cup coconut sugar

  • ½ tsp salt

  • ½ tsp baking powder

  • 1 tbsp sunflower butter or peanut butter

  • 1/4th cup mini chocolate chips

Instructions

  1. Pre-heat your oven to 350F and grease a Muffin tin

  2. In a bowl mash your bananas and then add in your sunflower butter and eggs or Aquafaba. If you are using Aquafaba make sure to lightly whisk the aquafaba beforehand.

  3. Add in your dry ingredients and whisk together.

  4. fold in your mini chocolate chips.

  5. Pour your batter into your cupcake tin. This recipe should make 6 Large Muffins.

  6. Place in the oven and if using eggs bake for 25-30 minutes, if you use aquafaba bake it for 30 -35 min. If you stick a toothpick into these muffins, it should come out clean.

  7. Let cool and enjoy!

**Aquafaba is the liquid found inside a can of chickpeas. For this recipe, you will have to whisk it slightly beforehand in order to replace the eggs. This will make these more of a fudgy brownie-like texture