This never happens. We eat a lot of bananas in this house, so they never stick around long enough to make banana bread/muffins/etc.
But I guess one day I got overzealous on my banana buying. Or we got sick of them for a while, because all of the sudden I had more over ripe bananas than I knew what to do with.
Okay, that’s a lie. I knew exactly what to do with them!
Note to self: bananas don’t typically stick around too long. Banana muffins don’t make it through the night.
I always talk about how I love experimenting with cooking for different diets. I won’t ever, ever, ever do an other diet with rules again, unless I develop some medical condition in which it is necessary or I’m going to die, and even then I’d still consider my options. Kidding. Mostly. I do love trying different things, however, and cooking in different ways. I’ve been dying to find some amazing looking recipe to make Diana some candida baked goods! Soon, soon, soon. But for now, amazing people like Jen that can’t have dairy, can eat delicious muffins (and Jen, I promise I am sending your cookies before I leave for camp!).
I could not get over how soft and moist these muffins were! Honestly, what is the point of butter in a muffin? Bananas and applesauce do the same thing and, in my opinion, like a million times better. I mean, don’t get me wrong…I love butter. It’s sick, really, how much I love butter, but well…now I feel slightly embarrassed because about my last statement, so let’s get back to these muffins which don’t fill my love of butter, but fill my bigger love of baked goods and chocolate. And now I am reminded of how sad I am that there are no longer any left in my house. First world problems people. This means you should make them, and enjoy them for me!
Like, perhaps, while lounging by the pool.
Vegan Banana Chocolate Chip Muffins
yield 1 dozen
- 2 1/3 cup white whole wheat flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- dash salt
- 1 tsp pumpkin pie spice
- 3 extra-ripe bananas, mashed
- 1 1/2 tsp vanilla
- 1/2 cup unsweetened applesauce
- 3/4 cup turbinado sugar + more for sprinkling
- 1/3 cup unsweetened vanilla almond milk
- 1/2 cup non dairy dark chocolate chips (I recommend using the mini size)
- Preheat oven to 350. Line muffin tin with paper liners, and spray lightly with nonstick spray.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
- In a large bowl, beat together bananas, vanilla, applesauce, 3/4 cup sugar, and almond milk, until well combined. Slowly, beat in dry ingredients, then fold in chocolate chips.
- Evenly divide batter between the 12 muffin tins. Sprinkle an extra pinch of turbinado sugar on the top of each muffin (optional), and bake for 25-30 minutes until golden, and a toothpick inserted in the center comes out clean. Transfer immediately to wire racks to cool.