Today is one of our favorite kinds of days….
a Fall Sunday, that is both crisp & cool.
Husby went off to work for the next two days.
The kids and I decided to stay in & have a pajama day!
A perfect, cozy day….
A wonderful time to bake up something delicious & wholesome!
Vegan Banana Chocolate Chip Muffins
Don’t let the “vegan” part scare you!
They are honestly delicious!
They just don’t have the usual eggs, which I am certain you won’t miss!
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Miss Sophia Blue {a.k.a. “Little Ina,” as I like to call her}
and I made some adjustments to the recipe.
All you need is:
* 1 cup of whole wheat flour
* 1 1/2 teaspoons baking soda
* 1/2 cup brown sugar
*1/2 cup granulated sugar
*1/3 cup canola oil
* 4 ripe bananas
* 1/4 cup water
* 1 teaspoon vanilla
* 1 cup semisweet chocolate chips
{I use the Trader Joe’s brand which is naturally vegan}
* 1/2 to 1 cup of chopped pecans {optional, but highly recommended!}
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Perhaps, the best part!
Preheat your oven to 350 degrees.
Lightly grease your muffin tins.
In a medium-sized bowl, mix the flour, baking soda, & salt together.
In a large mixer, beat the sugar & oil together.
Add the mashed bananas.
Stir in the water & vanilla.
Mix thoroughly.
Add the flour mixture, along with the chocolate chips & optional nuts.
Stir to mix!
Fill each muffin tin halfway with batter.
Bake for 15-20 minutes {depending on your oven}.
* Note: I usually have extra batter. I use the excess to fill a mini loaf pan
& cook slightly longer.
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{Drum Roll, please}
Here is a little piece of heaven!
Moist, chocolatey, & decadent….
The perfect Fall snack!
We hope you thoroughly enjoy every delicious bite!
{xo, sara}
{Original Recipe Via: The Joy of Vegan Baking}