Eggless Banana Chocolate Chip Muffins

You can easily make this vegan by substituting out the milk and using a vegan brand chocolate chip. Easily swap out the flour to one that's gluten-free if you'd like too! Here's what you'll need to make 12 muffins:

Photo byAllison Andrews

Ingredients:

• 2 cups flour
• 1 cup light brown sugar
• 3 teaspoons baking powder
• 1/4 teaspoons salt
• 1 teaspoon cinnamon
• 1 1/2 cups mashed ripe banana
• 1/2 cup milk
• 1/4 cup coconut oil or butter
• 1 cup chocolate chips, divided

Preheat your oven to 350°F and prepare a muffin tray by spraying it with non-stick spray.
In a mixing bowl, sift the all-purpose flour, brown sugar, baking powder, salt, and cinnamon. Mix until well combined.

Measure the bananas and place them in a blender or food processor, along with the milk and coconut oil or butter and blend until smooth.
Pour the blended banana mixture into the dry ingredients and gently mix until just combined, being careful not to overmix.

Fold in 2/3 cup of chocolate chips. Then, divide the batter evenly among the muffin cups in the prepared tray. Top each muffin with remaining chocolate chips if desired.

Bake for about 25 minutes or until a toothpick inserted into the center of a muffin comes out clean (or only has melted chocolate, but no wet batter).
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire cooling rack to cool completely. Enjoy!

Storing: Store any leftovers in an airtight container at room temperature or in the fridge for 3-4 days. To freeze, cover well in an airtight container or freezer bag and store up to 3 months. Thaw at room temp and enjoy!