Dairy & Gluten Free Banana-Nut Chocolate Chip Whole Grain Muffins

Ingredients

  • 3 tablespoons golden flax meal
  • ¾ (177 g) cup water
  • 2 large bananas, mashed
  • 2 cups (240 g) Jovial No. 4 Gluten Free Pastry Flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (100 g) coconut oil, at room temperature
  • ¾ cup (175 g) sugar + 1 tablespoon for the topping
  • ¼ cup aquafaba from jovial organic cannellini beans**
  • ½ cup (84 g) chocolate chips
  • ½ cup (65 g) chopped walnuts
  • 2 tablespoons coconut oil, melted and cooled

Instructions

  1. Preheat the oven to 350ºF. Line a muffin pan with paper liners.
  2. In a small bowl, whisk the flax meal with a ½ cup (118 g) of the water. Let stand for 15 minutes. Vigorously whisk in the mashed banana.
  3. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
  4. In the bowl of a standing mixer fitted with a paddle attachment, cream the coconut oil on medium-low speed for 2 minutes.
  5. Add the ¾ cup of sugar and mix for 2 minutes until pale and fluffy.
  6. Add the flax banana mixture and beat for 1 minute.
  7. Gently fold half of the flour mixture into the wet mixture. When the flour is incorporated, fold in the remaining ¼ cup (118 g) of water and the aquafaba. Finish folding in the remaining flour mixture.
  8. Fill the muffin cups until the batter nearly touches the top of the liners.
  9. In small bowl, combine the walnuts, the remaining 1 tablespoon of sugar, and coconut oil, then sprinkle on the top of the muffins.
  10. Bake for 35 to 40 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  11. Store in a sealed container for up to 3 days.

Additional Tips

**Aquafaba is the cooking liquid from beans. If you drain a jar of jovial cannellini beans, you should have roughly ¼ cup of aquafaba. It contains starches and proteins than can help to substitute eggs in baking. If you do not have a  jar of beans on hand, you can also use water.