Everyone has that one thing they can make and its consistently awesome every time. Well my friends, this is mine. A favorite among my friends these muffins are by far THE BEST banana chocolate chip muffins I have ever had. I am not saying that just because I made them either. Because if you make this recipe and gave me one then your banana chocolate muffins would be the best I ever had. Go ahead, call me a liar, but once you try them you'll know what I mean. Their moist and crumbly. They smell like bananas and taste like them too. Oh, and because they are vegan you can make them anytime you have ripe bananas - no need for eggs or butter or milk!
Mix in your favorite chocolate chips and you're set.
Quick Tip:
The riper the bananas the better. I know we all think that once the bananas are getting really spotted and fragrant they are ready to go but to get the best flavor and moist texture you should let your bananas ripen until they are almost completely black. They may look gross but it will be worth it.
The Muffins:
*recipe adapted from Joy of Vegan Baking
4-5 really ripe medium sized bananas, mashed
1 cup sugar
1/3 cup canola oil
1 tsp. vanilla
2 T. water
2 cups unbleached all purpose flour
11/2 tsp. baking soda
1/2 tsp. salt
chocolate chips - put in as little or as much as you want
1. Preheat oven to 350 degrees
2. Mix together the sugar and oil until combined. Add the bananas and mix well. Add the water and the vanilla.
3. Sift together the flour, salt, and baking soda. Slowly add the flour mixture to the banana mixture - mix until the flour is just combined. Stir in the chocolate chips.
4. Line or spray muffin pan and fill cups 3/4 full. Bake muffins for about 20-25 minutes or until a tooth pick inserted comes out clean. If you are making this as a bread you will probably have to increase the bake time to about 40 minutes.
Yields about 12 regular muffins.
mmmmmmmmmmmmmmmmmmmmmmmmm
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