Ingredients

The following ingredients have 16 Servings
  • 3 cups of all-purpose flour
  • 2 teaspoons of aluminum free baking powder
  • ½ teaspoon of baking soda
  • ½ teaspoon of finely ground sea salt
  • 1 stick (8 tablespoons of vegan butter (I use Earth Balance) – butter should be room temperature)
  • 1 cup of dark brown sugar
  • ½ cup of aquafaba
  • 2 teaspoons of pure vanilla extract
  • 3 ripe bananas
  • 2 tablespoons of almond milk (more if necessary)
  • 2 cups of vegan chocolate chips (I use Enjoy Life)

Instruction

  • Preheat the oven to 375°F and grease the muffin tin
  • In a medium bowl whisk the flour, baking powder, baking soda, and sea salt until combined.
  • In a mixing bowl beat the butter and brown sugar together on high speed until creamy and smooth. Add the aquafaba and vanilla and beat on medium high for one minute. The butter will separate and look as if it’s curdled.
  • Add the bananas one at a time and beat until smooth and creamy. Add the flour and beat on a low setting until just combined. Add the almond milk while you’re beating the flour and banana mixture. The batter should be thick, not runny. Stir the chocolate chips into the batter until fully combined.
  • Spoon the batter into the muffin tins. Fill them 2/3 full. Bake for 10 minutes and reduce the heat to 350° and bake for another ten minutes. The muffins should be golden brown. Check to make sure that the center is done by inserting a toothpick. If it comes out clean they’re done. If not, bake for another five minutes and test again.
  • Enjoy!