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Gluten-Free Chocolate Banana Muffins

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★★★★★

4.5 from 4 reviews

These delicious chocolate banana muffins with chickpea flour (besan) are moist, protein-packed and best of all: they’re vegan and gluten-free!

Ingredients

Scale
  • 3 vegan eggs (such as Ener-G Egg Replacer)
  • 3/4 cup sugar (raw sugar works well)
  • 1/2 cup coconut oil, liquified
  • 2 full tbsp vegan sour cream (or 2 tbsp soy yogurt / silken tofu + 1 tsp lemon juice)
  • 2 very ripe bananas, mashed
  • 1+1/2 cups besan (chickpea flour)
  • 1/4 cup cocoa powder
  • 1 tsp baking powder

Instructions

  1. Preheat oven to 175°C/350°F.
  2. Whisk the egg replacer and sugar until fluffy before adding the coconut oil, sour cream (or soy yogurt + lemon juice) and mashed bananas.
  3. Stir very well – you can use an electric mixer but I just whisked it vigorously until completely combined.
  4. Sift flour, cocoa powder and baking powder into the batter and stir until completely mixed.
  5. Fill greased/lined muffin cups completely to the edge. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Notes

Makes: 6-7 medium-size muffins.

Find it online: https://vegangela.com/2011/10/12/chocolate-banana-muffins-with-chickpea-flour/