Prepare to cheat on your diet. Since creating this recipe, these moist and decadent muffins have become a staple in my dessert rotation.
I love simple baking recipes that include ingredients I usually have on hand. Plus, what better way to use up overly ripe bananas than to combine them with chocolate? The banana gives these muffins an incredibly soft, moist texture, while the chocolate chips on the inside melt to gooey perfection. I’ve experimented with varying amounts of chocolate chips, and these still always turn out great. Use a little less or a little more, depending on your craving!
For the egg replacer, I try to stick with Ener-G, as it doesn’t interfere the wonderful flavors the way flax or applesauce might. Secret tip? Enjoy these fresh out of the oven, or zap leftover muffins (like there will be any) in the microwave for about 10 seconds. Also, feel free to double the recipe for a big group. These are perfect for a Sunday brunch, a book club or as an alternative to birthday cupcakes. Enjoy!
- 1 1/2 cups flour
- 2/3 cup sugar
- 2 very ripe bananas, mashed (about a cup)
- 1 egg replacer
- 1 1/2 teaspoons vanilla
- 1/2 cup vegan butter, melted
- 1/4 cup non-dairy milk
- 1 1/5 -2 cups vegan chocolate chips
- 1 1/5 teaspoons baking powder
- Preheat the oven to 350 F. In a medium bowl, mix together the flour, sugar and baking powder. In a large bowl, mix the mashed bananas, egg replacer, butter, vanilla and milk. Stir the wet ingredients into the dry ingredients just until blended. Add chocolate chips; stir.
- Spoon into pre-greased muffin tins (or you can use paper muffin cups), filling each about 3/4 full. Bake for about 25 minutes or until tops are golden brown and a toothpick comes out clean (no batter, but maybe some melted chocolate).