These vegan chocolate chip muffins are incredibly soft and fluffy. The secret ingredient is banana flour, but you can’t even tell. Not a trace of banana flavor, just sweet, velvety goodness.
When I first heard of banana flour, I thought, “well, that’s cool, but it’s probably weird and expensive.” A girl can admit when she’s wrong, and mama, I was wrong about this.
After doing a little research (read:lazy googling) I found that banana flour originated in the South American and African continents, as a cheaper alternative to grain-based flours. That’s right. Cheaper. It’s made from ground-up green bananas, particularly ones that came from overabundant crops and would otherwise go to waste. So not only is it less expensive, but it cuts down on food waste.
I know that what y’all are really wondering about is the taste. Does it taste like bananas? Nope, not even a little bit. And trust me, as a former banana hater, I am quite adept at tasting even the subtlest hints of banana presence.The raw batter does have a few banana notes, but it they all go away once baked. I promise.
I think my favorite part of baking with banana flour is how fluffy these turned out. Gluten free flour mixes are great and all, but they definitely tend to make baked goods richer as opposed to fluffier. One of the reasons that I advocate sifting other gf flours is that they can end up dense if you’re not careful. But you don’t need to sift this. Spoon measure? Yes. That’s a good idea for any flour.
Oh! Did I mention they were one-bowl? ‘Cause they are. I usually don’t like to preheat my oven until I’m almost done prepping, as I feel it wastes energy. These muffins can be made in the time that it takes the oven to heat up, as in, less than five minutes. It might be different if you’re a lucky duck and have a gas range, but mine’s electric.
While I was shooting these, I had a funny incident where the step stool I was standing on shot out from beneath me and to stop myself from falling I put my hand out…right into the muffins. Is muffin punch an urban dictionary thing? It probably is, I’m not up to looking it up right now. They broke and were no longer photo-friendly and a had to make another batch. More muffins? Oh shoot. 😉
Crazy Good Vegan Chocolate Chip Muffins
makes 6 fluffy muffins. prep time: 5 min. bake time: 25 min
- 1 1/2 cups banana flour
- 1 cup almond milk
- 3/4 cup brown sugar
- 1/2 cup aquafaba (water from a can of chickpeas or white beans)
- 1/3 cup coconut oil (melted to a liquid)
- 1 tbsp vanilla
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 3/4 cup mini chocolate chips, plus a little more to sprinkle on top
- Preheat oven to 350. Grease a six-pocket muffin pan, or use muffin liners
- Place the almond milk, the brown sugar, the aquafaba, the coconut oil, the vanilla, the salt, and the cinnamon in a bowl. Whisk together to fully combine.
- Stir in the banana flour and the baking powder until you get an even consistency with very few lumps.
- Stir in the chocolate chips.
- Spoon the batter evenly into the six pockets.
- Bake for 25 minutes.
- Sprinkle on a few more chocolate chips as soon as you remove the pan from the oven. Allow to cool at least a little before removing from the pan.
- Serve with love.