These muffins are loaded with flavours: banana, maple, vanilla, and, of course, chocolate! They have a nice, hearty texture thanks to the rolled oats. Perfect for a quick breakfast or to accompany a cup of tea in the afternoon. Enjoy!
- 1/3 cup aquafaba (chickpea liquid)
- 1/3 cup vegetable oil
- 1/3 cup almond milk
- 1/3 cup maple syrup
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup gluten free rolled oats
- 1 1/2 cups Bob's Red Mill All Purpose Gluten Free Flour
- 1 tbsp baking powder
- 1 tsp xanthan gum
- 1/2 tsp salt
- 2/3 cup mashed bananas (about 2 bananas)
- 1/2 cup chocolate chips (or sub walnuts)
- oats and granulated sugar for topping (optional)
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In a medium sized bowl, mix together the aquafaba, oil, milk, maple syrup, sugar, and vanilla extract and set aside.
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In a large bowl, mix together the oats, flour, baking powder, xanthan gum, and salt.
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Pour the wet ingredients into the dry ingredients and mix until just combined.
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Fold in mashed bananas and chocolate chips.
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Let the batter sit while you preheat the oven to 400 degrees Fahrenheit. Line a muffin tin with muffin liners - I love the parchment ones, they work great.
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When the oven is preheated, divide the batter into the muffin liners. Sprinkle with sugar and oats.
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Bake for 27 minutes, or until a toothpick comes out clean.
