Banana Chocolate Chip Muffins
This muffin is a perfect combination of chocolate and banana. For breakfast, a quick snack or your kids lunches, these are delicious! These don’t last long in my house. Let me know how long they last for you…



Ingredients:

2 ½ cups all purpose flour
1 cup brown sugar
1 ½ tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 egg replacer eggs (Ener-G or Pano Riso Egg Replacer)
1 cup soy milk
1 tbsp vinegar
3 medium bananas
1/3 cup vegetable oil
1 1/2 tsp vanilla
3/4 cup vegan chocolate chips or chocolate chunks



Instructions:

Heat oven to 375°F.

In a large bowl, combine dry ingredients; flour, sugar, baking powder, baking soda and salt. Set aside

In a measuring cup or bowl, combine soy milk and vinegar and set aside. It will curdle as it sits and become soured soy milk or buttermilk like.

In a mixing bowl, mash bananas. To the bananas, add the soured soy milk, vegetable oil and vanilla.

Combine dry ingredients (flour mix) with wet ingredients (mashed banana mix) until just combined.

Fold in gently the chocolate chips. (hint: dust in flour before adding to the batter and this will help them not sink to the bottom of your muffin)

Spoon into silicon or paper muffin cups about three quarters full. For regular muffin size, bake 16-18 minutes and for large muffin size, bake 20-23 minutes. Let cool on a rack for 5 minutes.

Enjoy!