Banana Chocolate Chip Muffins
Serving Size:12|Prep Time:15min|Cook Time:25-30minutes
Directions
  1. Allow bananas to thaw on counter until they are soft (1-2 hours) or microwave for 2-3 minutes until soft and moist.
  2. Pre-heat oven to 350℉
  3. In large bowl, mash bananas until pureed.
  4. Add all other wet ingredients to banana puree, mix well, and allow to set for 10 minutes.
  5. While wet mixture is setting, measure all dry ingredients into a medium sized bowl.
  6. After the wet ingredients have set for 10 minutes, add the dry ingredients and mix until just combined – don’t overmix or your muffins will be tough.
  7. Line a 12-cup muffin tin with muffin liners and place about 1/4 cup of mixture in each.
  8. Bake for 25-30 minutes or until tops are slightly golden.
  9. Allow to cool and enjoy.
Chef’s Narrative
Bananas and chocolate, a marriage made in heaven! All ages will love these easy, tasty and moist muffins.
Recipe Substitutions
You can use dairy milk or any plant-based milk. You can use very ripe, soft fresh bananas in place of the frozen bananas.
Ingredients
Wet Mixture
  • 3medium frozen bananas, thawed & peeled
  • ½cupflaxseed meal
  • 2/3cupmaple syrup
  • ¼ cupolive oil
  • ½cupSoy Milk
  • 1½teaspoonsvanilla extract
Dry Mixture
  • 2cupsunbleached all-purpose flour
  • 2/3cuprolled oats
  • 1½teaspoonsbaking powder
  • ½teaspoonbaking soda
  • 1teaspooncinnamon
  • ½teaspoonsalt
  • ½cupallergry friendly mini chocolate chips
AllergensSoy, Wheat