Chocolate Swirl Banana Muffins

1 pouch Cooggies Cake and Muffing Bake Mix

6 or 8 tbsp aquafaba ( liquid from canned chickpeas) OR 2 regular eggs if not doing vegan

1/2 cup oil

1/3 cup milk or milk alternative  

1 tbsp lemon juice

3 ripe bananas

1 banana for decoration if your making a banana bread instead.

1 cup + 2 tbsp chopped and toasted hazelnuts (optional, but it gives it a nice crunchy crunch:))

4 oz semisweet, dairy free chocolate chips or chunks.

Directions:

1) With an electric mixer in a bowl, whip the Aquafaba for 60 seconds until foamy. Set aside.

2) Mix the milk and the lemon juice. Set aside.

3) Mash the ripe bananas until smooth. You can leave a few banana chunks in. Set aside.

4) If you are using hazelnuts, toast them in a 375 oven for about 10 minutes or until golden in color.

 

5) In a saucepan heat 2 tbsp of water, when simmering add the chocolate. Stir until melted. Set aside.

6) In a bowl, with an electric mixer, add the Aquafaba or eggs, the oil, the milk mixture, and the mashed bananas, mix until combined, add the baking mix, continue mixing, until all ingredients are well incorporated. Fold in 1 cup chopped hazelnuts if using.

7) Fill each lined cupcake  2/3 full, drop 1 or 2 tsp of the melted chocolate on top of each cupcake. Use a knife or chopstick to swirl the chocolate spread around the top of each muffin. Sprinkle the additional toasted hazelnuts on top.

Bake 20-25 minutes, or until a toothpick comes out clean. ( do not confuse the melted chocolate with the raw batter of the muffin) 

 

We got 14 medium size cupcake.

If making a loaf pan banana bread, use a greased 9x5 loaf pan. Pour the batter into pan, add melted chocolate on top, do the swirl gently. Place a banana cut lengthwise on top of the cake. Drizzle the banana with some sugar.

Bake for 45-50 minutes or until a toothpick comes out clean.