I had a request to steal a few bananas from my inlaws house to make my husband muffins. He wanted chocolate banana chocolate chip muffins, but I remembered these ones that I wanted to make again, but with even more mods. Well, here’s the brand new recipe! Sorry about the pics, I didn’t think the muffins had a chance until morning when I had light.
Banana Chocolate Chip Muffins
1 1/4 cups unbleached all purpose flour (add the 1/4 last, you might not need it)
1 tsp baking powder
1/4 Â tsp salt
1/2 Â tsp baking soda
1/2 tsp Penzeys cake spice or cinnamon/nutmeg mixture
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cupÂ vegan buttery spread (earth balance or margarine) softened
1 Tbsp ground flax seeds
1 tsp vanilla
1/2 cup Â soy or coconut yogurt (I used coconut)
1 cup Â mashed banana (about 2)
3/4 cup Â vegan chocolate chips or carob chips
- Preheat the oven to 375.Â Get a 12 cup muffin tin ready.
- Sift flour, baking powder, salt, baking soda and cake spice. Set aside. If you don’t have cake spice just use a smidge of nutmeg and cinnamon, that would work.
- Place sugr and margarine in the mixer bowl. Attach the flat beater. Beat until light and fluffy. Stop and scrape. Add flax seeds, vanilla, yogurt and bananas and beat well. Stop mixer to scrape bowl down.Â Beat in flour mixture. You might need the extra flour depending on how mushy your bananas were. It shouldn’t be too stiff, but it isn’t a runny cake batter either. Mix well and add the chocolate chips.
- Divide batter evenly among muffin cups. Bake in preheated oven for 20 to 25 minutes or until golden brown. Let cool in tin on a wire rack for 5 minutes. Serve warm or let cool completely.