Banana Chocolate Chip Muffins

Let’s Bake!
We all do it, buying too many bananas or just not getting to eat them before they go “banana-bread-ready”.
I came home from my second work hardening shift at Amazon (only worked 6 am – 11 am) and was welcomed by 3 such bananas.  I searched online for a banana bread recipe, and then remembers that I ditched the loaf pan.  So, muffins it would be!
I adapted a recipe from The Plant Strong Vegan. I felt the original had too much sugar, and didn’t have chocolate chips or oats, which I consider a must in any sweet treat!
BANANA CHOCOLATE CHIP MUFFINS
Ingredients:
  • 3 very ripe Bananas, mashed
  • 2 cups Flour (can use for gluten-free flour)
  • ½ cup Organic Sugar, or coconut sugar
  • ½ cup Unsweetened non-dairy milk of choice
  • 1 tsp. Vanilla Extract
  • 1 tsp Baking Soda
  • ½ tsp Cinnamon
  • ¼ tsp Salt
  • ¼ Cup vegan Chocolate Chips
  • ¼ Cup Oats of your choice
Instructions:
  1. Preheat your oven to 350° F
  2. In a large bowl, whisk together flour, sugar, baking soda, salt & cinnamon.
  3. In a medium bowl, mash-up your 3 ripe bananas with a fork, and add milk & vanilla.
  4. Fold the wet with the dry and mix well.
  5. Mix in chocolate chips and oats.
  6. Fill muffin cups with approx 1/4 Cup of batter.
  7. Bake for 22-25 minutes or until golden brown and cooked in the middle.
Not totally oil-free eating if you do this, but if you are so inclined:
Top with a dollop of peanut butter and some banana slices
PREP TIME: 5 minutes
COOK TIME: 25 minutes
If you make these, share your feedback in the comments! I’d love to hear how they came out, and if you made any additions/modifications to make them fit for you. (Like using Pumpkin Pie Spice instead of Cinnamon).
~ Nancy