Chocolate Banana Muffins - Vegan

This is a fantastic and quite healthy muffin. I prefer honey in this - though I know many vegans don't eat honey. It's also fine with agave nectar or turbinado sugar. This muffin is also a great base for adding in other healthy stuff. Try sneaking in some grated zucchini, using a ripe avocado in place of all or some of the oil, or pureed carrots with the mashed banana.

• Ready In: 25 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 2  cups whole wheat flour
• 1⁄3 cup  cocoa
• 1  teaspoon baking soda
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt
• 1⁄4 cup  chia seeds (optional)
• 2  tablespoons ground flax seeds (optional)
• 3  mashed bananas (ripe)
• 1⁄2 cup  oil (Earth Balance is great) or 1⁄2 cup butter (Earth Balance is great)
• 1⁄2 cup  agave nectar or 1⁄2 cup honey or 1⁄2 cup turbinado sugar
• 1⁄2 cup soymilk
• 1  teaspoon apple cider vinegar
• 1⁄2 teaspoon vanilla

Directions

1. Preheat oven to 350 degrees. Grease muffin tin or line with paper cups.
2. Combine the flour, cocoa, baking soda, baking powder, salt, chia seeds and flax seed in a large bowl. Make sure it is well mixed.
3. In a small cup, combine the soy milk with the apple cider vinegar and set aside.
4. Mash or process the bananas, then add oil, honey (or your preferred sweetener) and vanilla to the banana puree.
5. Make a well in the flour mixture. Then pour in the banana mixture and the soy milk/vinegar. Stir until just combined.
6. Use an ice cream scoop to fill the muffin cups about 3/4 full with batter.
7. For garnish, toss a few chocolate chips on top of each muffin.
8. Bake for around 20 minutes - or until done.