Vegan banana muffins

 I shouldn't have made these.  They are really super delicious and I want to eat the whole pan.  Also, since I don't eat egg, especially not raw egg I've never had the pleasure of eating raw cookie dough.  I was able to eat as much of this batter as I wanted while prepping.  I'm not sure if that is a good thing or not.

INGREDIENTS

1.75 Cups whole wheat flour

2 Tsp baking powder

1/2 Tsp baking soda

1/4 Tsp salt

1 Tsp vanilla extract

3 Tbsp pure maple syrup

1/8 Cup liquid coconut oil

4 Ripe large bananas smooshed up

You can add in nuts or dark chocolate chips.  My family is allergic to nuts so we left them out.  I love chocolate so I added some vegan chocolate chips to my 5 muffins. 

DIRECTIONS

Preheat oven to 350.  Prepare muffin tins.  I used silicon muffin liners and they worked amazing.  If you don't use liners you will want to grease your muffin pan. Combine flour, baking powder, baking soda and salt, and set aside.  In a large mixing bowl mash your bananas.  Add in coconut oil, maple syrup and vanilla.  Whisk until combined.  Add in dry ingredients and whisk until combined.  Toward the end I switched to a rubber spatula for mixing just to get it all off the sides.  This is a very thick batter but it comes out moist and soft.  Fill muffin cups about to the top.  They rise but not too terribly much.  Bake for 20 - 22 minutes, or until a toothpick comes out clean.  Mine came right out in the silicon cups and I don't think I will ever make cupcakes or muffins again without them.

You should get about 12 full size muffins if you don't eat all of the batter.

  The chocolate chip ones are prettier then the plain ones.  My kids love them and the husband loved them.  They are very moist and they hold up for a few days if covered.  Perfect snack for my boys lunch today.