Ingredients
cooking spray
1cuprice flour
¾cupwhite sugar
¼cupblanched almond flour
¼cupcornstarch
¾cupwater,divided
1tbspdry vegan egg replacer
2ripe bananas,mashed
6tbspvegetable oil
½tspground cinnamon
¼tspsalt
¼tspbaking soda
½cupvegan chocolate chips
Preparation
Preheat oven to 350 degrees F. Grease a 12-cup muffin tin or line cups with paper liners.
Sift rice flour, sugar, almond flour, and cornstarch together in a large bowl.
Whisk 1/4 cup water and egg replacer in a bowl until smooth. Stir in remaining 1/2 cup water, mashed bananas, and vegetable oil. Add rice flour mixture, cinnamon, salt, and baking soda; mix until completely blended. Fold in chocolate chips.
Spoon batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes. Let cool slightly before serving.
