MAKES 6 JUMBO OR 12 STANDARD-SIZE MUFFINS
Oh, you are in for a treat with these Banana Chocolate Chip Muffins. You’ll want them morning, noon, and night. Bursting with fiber, healthy fats, and nourishing vitamins and minerals, these muffins can be served any time of the day. We have them for breakfast with a side of Raw Vanilla Almond Milk or as an energy-boosting midday snack. They also make a great after-school treat for the kids.
2¼ cups white whole-wheat pastry flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. Himalayan pink salt
⅓ cup melted coconut oil
2 mashed ripe bananas
1 cup unsweetened nondairy milk
¼ cup unsweetened applesauce
⅓ cup maple syrup
1 tsp. vanilla extract
½ cup vegan chocolate chips
1 Preheat the oven to 350 degrees F. Line the muffin pan with paper liners or lightly grease the inside of the muffin cups with coconut oil. (The latter is our favorite method. The muffins pop out of the tin perfectly.)
2 In a medium-size bowl, mix together the flour, baking powder, baking soda, and salt. Add the melted coconut oil to the batter and whisk until blended.
3 In a separate bowl, mix together the mashed bananas, nondairy milk, applesauce, maple syrup, and vanilla extract.
4 Mix the dry ingredients together with the wet ingredients. Gently fold in the chocolate chips.
5 Scoop the batter into the muffin cups, filling them about one-third of the way.
6 Bake for 27 minutes. Remove from the oven and let the muffins cool for about 15 minutes.
7 Store in an airtight container for up to 5 days.