Last night my friend Rachel posted pictures of her blizzard banana chocolate chip muffins that, sadly, were not vegan. I woke up and just had to make my vegan version! Luckily, I had ripe bananas and so I whipped up my Grandma Joan’s banana bread with the addition of chocolate chips.
makes 36 mini muffins
2 flax eggs (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water)
3 very ripe big bananas
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 cup vegan cane sugar
2 tablespoons sunflower oil
1 teaspoon vanilla
1/2 cup mini vegan chocolate chips
Preheat oven to 350. Line muffin tins with liners.
Prepare the flax eggs by whisking the flax and water. Let it stand for a few minutes to get really thick. Mash the bananas really well.
Combine all of the ingredients in a big bowl and bring together into a dough. Use a small ice cream scooper to scoop the batter into the muffin tins.
Bake for 25 to 30 minutes until a toothpick comes out clean. Let them cool. Enjoy!