- ½ cup aquafaba (reserved bean liquid from cooking or canned beans; use a light colored bean, such as chickpeas or white beans; this is the amount from approximately 1 15-oz can of beans)
- 1 teaspoon vanilla
- 2 large bananas, very ripe, mashed
- 3 tablespoons coconut palm sugar (or brown sugar)
- ¼ cup coconut oil (melted)
- ¼ cup plant-based milk, plain, unsweetened
- ¾ cup banana flour (i.e., Pereg)
- ½ cup coconut flour (i.e., Nutiva)
- 1 ½ teaspoons baking powder
- Pinch salt (optional)
- ¼ cup unsweetened, shredded coconut
- Preheat oven to 350 F.
- Place aquafaba (bean liquid) in the bowl of a large mixer (may use a handheld mixer, too) and whip liquid until it is white and stiff.
- Add vanilla, mashed bananas, coconut palm sugar, coconut oil, and plant-based milk and mix on low setting just for a minute until ingredients are combined.
- Add banana and coconut flour, baking powder and salt (optional) and combine on low setting, just long enough to mix ingredients.
- Add shredded coconut, combining gently.
- Line muffin pan with papers or spray with nonstick spray.
- Fill muffins with batter.
- Place in oven and bake for 40-45 minutes, until golden. Makes a moist, dense muffin.
Learn how to make aquafaba.
You may substitute another type of flour for banana or coconut flour in this recipe.
- Serving Size: 1 muffin
- Calories: 130
- Sugar: 7 g
- Sodium: 22 mg
- Fat: 7 g
- Saturated Fat: 6 g
- Carbohydrates: 19 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg