Vegan Banana Muffins

Super moist, flavorful vegan banana chocolate chip muffin!

Adapted from the Minimalist Baker blog. She made a tasty crumb topped muffin.

Muffins:

• 5 Tb water and 2 Tb  flaxmeal to make flax eggs
• 4 medium ripe bananas (don’t worry about measurements – it’s forgiving)
• heaping 1/2 cup brown sugar, packed
• 1/4 cup vegan butter (such as Earth Balance) or coconut oil, melted
• 1 tsp vanilla extract
• 2 tsp baking soda
• 1/2 tsp sea salt
• 1.5 cups whole-wheat pastry flour (or unbleached all-purpose)
• 1/2 cup rolled oats
• 1/4-1/2 cup vegan chocolate chips

Instructions

1.    Preheat oven to 375 degrees F (190 C) and lightly grease a standard size muffin tin (will make 10-11 muffins)

2.    Prepare flax egg in a large mixing bowl. Let set for 5 minutes.

3.    Add banana and mash, leaving just a bit of texture.

4.    Add brown sugar, baking soda, salt and whisk for one minute.

5.    Stir in vanilla, melted butter and mix.

6.    Add flour and oats and stir with a spoon or spatula until just combined. Lastly, fold in chocolate chips .

7.    Divide batter evenly among 10-11 muffin tins, filling a generous 3/4 full

8.    Bake for 17-22 minutes or until tops are golden brown and a toothpick or knife comes out clean. Let cool for a few minutes, remove from muffin tin and serve warm.  I freeze them and take out one by one (heat or microwave)

  These are a go to breakfast. I made loads of them at the residency and everyone liked them...and they weren't vegan!