Banana Chocolate Chip Muffins
Makes 12 muffins
Tired of making banana bread whenever your bananas are on the verge of meeting their maker? Try out these muffins instead! A perfect morning treat, these muffins call for soft bananas and chocolate chips to create a treat that’s perfect for the morning, for an afternoon pick-me-up, or whenever you just need something a little different.
Tips and Tricks
My recipe calls for dairy-free chocolate chips. If this isn’t important to you, feel free to use whatever chocolate chips you have lying around. My favorite dairy-free chocolate chips are Guittard Dark Chocolate Baking Chips. The chips are smooth and circular, made with coconut sugar, and 100 % dairy-free.
It’s important to use bananas that are either very mature or on the verge of going bad. You want them to be soft and easy to mash. If too firm, this will change the consistency of your batter and your muffins won’t turn out as they should.
It will be much easier to use muffin/cupcake liners in your muffin tin. This makes the removal process much easier. But if these aren’t available to you, make sure you grease your pan well. The more you do, the easier it will be to take the muffins out.
Ingredients:
1 1/2 cups all purpose-flour
1 tsp baking soda
3/4 tsp kosher salt
3/4 cup organic, granulated sugar
1 cups’ worth of very mature, soft bananas (about 3 medium, or 2 large)
1 tbsp silken tofu
1/2 cup vegetable oil
1 tsp vanilla extract
1 cup dairy-free dark chocolate chips, such as Guittard dark chocolate baking chips
Directions:
Start by preheating your oven to 375 degrees Fahrenheit and lining a muffin pan with cupcake liners. Set aside.
In a medium-sized bowl, mix together your flour, baking soda, and salt. Add the chocolate chips so they’re covered in the flour mixture.
In a separate bowl, add the bananas and sugar. Mash the bananas with the sugar using the back of a spoon or a fork. Once smooth, add the silken tofu, vegetable oil, and vanilla extract. Mix thoroughly.
Slowly add the dry mixture to the wet mixture. Stir thoroughly so no specks of flour remain.
Using a spoon, add the mixture to the individual cupcake liners in your muffin tin. Add just enough so the batter reaches the top part of the muffin tin (but not the cupcake liner). You can add a sprinkle of sugar on top here if you so desire.
Bake in the oven for 18 to 20 minutes, or until the muffins are just slightly browned.
Once the muffins are ready, take out of the oven and let cool in the pan for three minutes or so. Then carefully take out the muffins out of the pan and let cool completely.
Enjoy with your morning coffee or as an afternoon snack!
