These babies taste like cupcakes, and they are actually good for you! I found this recipe in the cookbook, The Joy of Vegan Baking, and after tweaking it a little, they are a staple in our house. They are best right out of the oven, baked until golden and a little crispy. If you serve them the next day, or even after they are cool, make sure to warm them in the microwave, or in the oven before serving.
BANANA CHOCOLATE CHIP MUFFINS
Makes 12 muffins.
1 cup whole white wheat flour
1 cup all purpose flour
1.5 teaspoons baking soda
1/2 teaspoon salt
3/4 cup sugar
1/3 cup oil, or applesauce
4 ripe bananas, mashed
1/4 cup of water
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips (if going Vegan, make sure to get the dairy free kind)
Preheat oven to 350 degrees. Line pan with muffin cups or grease muffin pan.
In a medium bowl, mix the flours, baking soda, salt, and salt.
In a large mixing bowl, beat oil and sugar together, then add water and vanilla. Next add the mashed bananas. While the mixer is on low, slowly add the flour mixture…..just until well blended! DO NOT over mix, or mix on high, as this will make the muffins tough. With a wooden spoon, add chocolate chips.
Spoon mixture into cups…..they will not rise like normal muffins, so you will use up all of the batter into 12 muffin cups…..it will be really full, almost to the top of the cup, but this is okay.
Bake for 20 to 30 minutes, checking for doneness with a toothpick. NOTE** Make sure that they are golden brown, as if they are underdone, they will be mushy. If they are almost crispy on the top, they will be divine!! Serve warm.