The muffins are amazing and a great way to use up over ripe bananas! I make them often and share them with everyone I love. They freeze great and make the perfect snack any time of day.
- 2 cups unbleached all-purpose flour
- 1-1/2 tsp baking soda
- 1/2 tsp salt
- 1 c granulated sugar
- 1/3 c canola oil
- 4 very ripe bananas, mashed
- 1/4 c water
- 1 tsp vanilla extract
- 1 c non dairy semi-sweet chocolate chips
Preheat oven to 350 degrees Fahrenheit. Lightly grease your muffin tins.
In a medium bowl, mix the flour, salt and baking soda.
In a large bowl, beat the sugar and the oil. Then add the mashed banana and chocolate chips. Stir in the water and vanilla until incorporated. Add flour mixture, a little at a time and stir until just incorporated.
Fill all 12 muffin cups evenly and bake about 30 minutes, until they are golden brown and a toothpick inserted in the middle of one or two comes out cleanly.
Recipe adapted from The Joy of Vegan Baking by Colleen Patrick-Goudreau