Chocolate chip banana anything is pretty much my favorite. Bread, muffins, shakes, all so good. I have been making these muffins for a while now, but I usually have three or so recipes open in different tabs, then mix and match the ingredients that I think make baking sense. Last time I made these treats, I decided to document my process and share it with you all. These muffins are soft, fluffy, and non-vegan approved.
Ingredients
1 ¾ cup all purpose flour
½ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon ground cinnamon
Pinch of ground cloves
Pinch of ground cloves
1 flax egg (1 tbsp of flaxseed + 2 ½ tbsp of water)
¼ cup vegetable oil
¼ cup vegetable oil
¾ cup almond milk
1 cup mashed bananas (~ 3 large bananas super ripe)
1 cup vegan chocolate chips (Enjoy Life makes tasty ones!)
Preparation
1. Preheat oven to 400 degrees.
2. In a small glass make your flax egg and let it sit.
3. In a large bowl, mix flour, sugar, baking powder, salt, nutmeg, cinnamon, and cloves. Make a well in the center of the mix.
4. In a smaller bowl, mix vegetable oil, mashed banana, flax egg, and ¼ cup of almond milk. Pour the mixture in the well in the larger bowl and stir. Add in last ½ cup of almond milk and stir to moisten. Add in chocolate chips. Mixture will be lumpy.
5. Fill greased muffin cups about ¾ full. Bake for 25 to 30 minutes at 400 degrees. Cool on wire racks.
2. In a small glass make your flax egg and let it sit.
3. In a large bowl, mix flour, sugar, baking powder, salt, nutmeg, cinnamon, and cloves. Make a well in the center of the mix.
4. In a smaller bowl, mix vegetable oil, mashed banana, flax egg, and ¼ cup of almond milk. Pour the mixture in the well in the larger bowl and stir. Add in last ½ cup of almond milk and stir to moisten. Add in chocolate chips. Mixture will be lumpy.
5. Fill greased muffin cups about ¾ full. Bake for 25 to 30 minutes at 400 degrees. Cool on wire racks.
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