I’ve made these muffins a few times now, and the alarmingly enthusiastic response from family, friends and acquaintances alike has made it impossible for me to stop. No seriously… people won’t let me. I will, myself, admit that they are beyond delicious, but I now have people begging me, bribing me with money, and dropping hints more than is welcome to make these.
You could make this as a banana bread if you prefer, but I like muffins because they’re easy to pack for brown bag lunches and the spontaneous summer picnic. Once again the recipe came from Colleen Patrick Goudreau’s first book The Joy of Vegan Baking. I’ve loved all of her cookbooks and I highly recommend picking them up to add to any cook’s library, vegan and non-vegans alike.
Banana Chocolate Chip Muffins:
2 cups unbleached all-purpose flour
1 ½ teaspoons baking soda
½ teaspoons salt
1 cup granulated sugar
1/3 cup canola oil
4 ripe bananas, mashed (I purée these in my magic bullet)
¼ cup water
1 teaspoon vanilla
1 cup nondairy chocolate chips
1 cup chopped walnuts
Preheat the oven to 350 degrees, and lightly grease a muffin tin (I like using coconut oil). In a medium sized bowl thoroughly mix the flour, baking soda, and salt. In large size bowl beat together the sugar and oil. Then add the smashed bananas, water, and vanilla. Slowly add the dry ingredients to wet until just combined, over mixing makes a tougher muffin. Fold in the chocolate chips and walnuts. Fill each muffin tin, and bake 20 to 30 minutes (40 to 45 for a bread pan). They should be a deep golden brown and a toothpick should come out clean. Served with fruit and coffee these are perfect in every way.