Vegan Banana Chocolate Chip Muffins

Vegan Banana Chocolate Chip Muffins

On a wishy washy day that looks like it really wants to snow but it probably won't, it just seems right to make something to snack on that is equally oxymoron-ish.

Bananas equal healthy. Chocolate chips equal not as healthy.

I say that, except I'm forty-two percent sure 'they' are still advocating chocolate like they are red wine. Dear 'they', thank you for advocating chocolate and red wine. I appreciate your validation.

These muffins are really simple and turned out the perfect crumb and flavor. I 'guinnea pigged' several people and low and behold, they were winners with everyone who ate them. Especially me. Who may or may not have eaten two. In a row. I.... call it quality control?

Yield: about 18 muffins

Need:

• 4 teaspoons egg replacer
• 6 Tablespoons So Delicious coconut milk
• 3 ripe bananas, smashed
• 1 cup whole wheat flour
• 1 cup unbleached white flour
• 1 Tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup packed brown sugar
• 1/3 cup vegetable oil
• 1 teaspoon vanilla
• 1 cup vegan chocolate chips

Do:

Preheat oven to 375 and line two muffin pans with liners. Alternately you can lightly spray them with a bit of oil or Earth Balance.

In a small bowl, combine egg replacer and So Delicious coconut milk. Using a fork, whip vigorously until fully combined and lightly frothy. Set aside.

In another small bowl, mash bananas together using a fork until you have a mostly smooth consistency with few lumps.

In a medium bowl, combine both flours, baking powder, baking soda and salt. Use a fork to whisk together evenly.

In a Kitchenaid or another bowl, combine brown sugar, vegetable oil and vanilla. Mix on medium until combined then add egg replacer mixture and bananas. Continue to mix until fully combined.

With the Kitchenaid (or you and a spoon) on low, gradually add the flour mixture to your wet mixture. Immediately add chocolate chips and mix until just combined.

Scoop into muffin tins or prepared pan so each tin is 3/4 full.

Bake for 18-20 minutes.

Remove. Enjoy.

Serve:

These make a fantastic (mostly healthy) snack. They are also great with some So Delicious coconut (or other) ice cream.

Personally I like mine all on their own, washed down with some of that Yum-Mazing So Delicious Coconut Nog. Which happens to be my new favorite thing.

Enjoy!