Preheat the oven to 375°F and grease the muffin tin
In a medium bowl whisk the flour, baking powder, baking soda, and sea salt until combined.
In a mixing bowl beat the butter and brown sugar together on high speed until creamy and smooth. Add the aquafaba and vanilla and beat on medium high for one minute. The butter will separate and look as if it’s curdled.
Add the bananas one at a time and beat until smooth and creamy. Add the flour and beat on a low setting until just combined. Add the almond milk while you’re beating the flour and banana mixture. The batter should be thick, not runny. Stir the chocolate chips into the batter until fully combined.
Spoon the batter into the muffin tins. Fill them ⅔ full. Bake for 10 minutes and reduce the heat to 350° and bake for another ten minutes. The muffins should be golden brown. Check to make sure that the center is done by inserting a toothpick. If it comes out clean they’re done. If not, bake for another five minutes and test again.
Store in an airtight container for up to 4 days.
Freeze in a freezer safe container for up to 2 months. Thaw in the refrigerator.
Serving: 2oz | Calories: 275kcal | Carbohydrates: 51g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 113mg | Potassium: 177mg | Fiber: 3g | Sugar: 27g | Vitamin A: 14IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 3mg