Palmerston Gardens

Banana Chocolate Chip Muffins

A friend of mine at work was talking smack; he claimed that nobody could bake a 
tasty banana chocolate chip muffin. Well, Laura immediately took the challenge. 
And I think we both know who prevailed as victor.  

Preheat the oven to 350

Ingredients

Part 1 

3 ripe medium- large bananas

3 tbsp of ground flax seeds

1/4 cup canola oil

1tsp vanilla extract

1/4 cup sugar

Part 2 

1 cup organic all purpose flour

1/2 cup organic whole wheat flour

3/4 cup bran

1/4 cup quick oats + a tbsp for sprinkling

2 tsp baking powder

1/2 tsp baking soda

pinch of salt

pinch of cinnamon

2/3 cup chocolate chips ( I like vegan whole foods chips best)

1-2tbsps soy milk or water  (only if batter is too stiff!)

Directions:

In a blender or with a hand mixer combine part 1 ingredients until smooth.

In a large bowl combine part 2 ingredients minus chips and soy milk.  

Add blended banana mix to the dry ingredients. Once combined stir in chocolate chips and soy milk if needed. 

Use a non- stick muffin pan or a cooking spray in the pan before evenly distributing the batter. Sprinkle oats on the top of each muffin and bake for 22 mins.

Remove from pan and place on rack to cool. 

Dave likes to eat these cut open with some Earth’s balance vegan butter. I also like to make these with blueberries instead of chocolate chips for something a bit healthier and because I can never get enough blueberries. 

Enjoy!

DL & LD