I cannot for the life of me believe I haven’t posted this recipe! I make it all the time, for any occasion that needs a (healthy) treat and for no occasion more than having over-ripe bananas.
My friend Julie gave me this recipe years ago, though I made a few swaps: a flax egg for real egg; oats (whatever kind you use to make oatmeal) for oat cereal; agave for some of the sugar; and I added dark chocolate chips. If I’m feeling wholesome (or out of chocolate chips), I’ll add frozen berries.
I made a double batch and had them in the oven as the kids came home from school today. They dove in as soon as the muffins were cool enough to handle with exclamations of, “Oh, yah…!” They hit the spot.
Banana Chocolate Chip Muffins
Makes 12 muffins
3 (or so) medium bananas, mashed
1 flax egg (1 Tbsp ground flax + 3 Tbsp water)
3/4 c unsweetened apple sauce
1 t vanilla extract
1/4 c sugar
2 Tbsp agave nectar
1 c oats
1 c whole wheat flour
1 t salt
1 t baking soda
1/2 c dark chocolate chips
Preheat oven to 350 degrees. Make flax egg and set aside. Mash the bananas thoroughly and stir in apple sauce, vanilla, sugar, agave, and flax egg. Mix together oats, flour, salt, and baking soda, and add dry ingredients to banana mixture. Stir in chocolate chips. Divide into muffin tin and bake for 30 minutes.
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