Name: Healthy Banana Chocolate Chip Muffins
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 12 servings
Ingredients: 1 tablespoon flaxseed meal; 3 large overripe bananas (about 11 ounces (1 1/2 cups mashed)); 0.33 cup unsweetened applesauce; 2 tablespoons canola oil (or melted cooled coconut oil*); 0.33 cup coconut sugar; 0.25 cup pure maple syrup; 1 teaspoon pure vanilla extract; 1 teaspoon baking soda; 0.25 teaspoon ground cinnamon; 0.25 teaspoon kosher salt; 1.5 cups white whole wheat flour; 0.5 cup vegan dark chocolate chips (mini or regular)

Instructions

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1

In a small bowl, stir flaxseed meal (1 tbsp) together with water (2.5 tbsp). Set aside for 5 minutes to thicken.
2

Preheat the oven to 350 degrees F (175 C). Lightly coat a standard 12-cup muffin tin with [oil spray].
3

Mash the overripe bananas (3 large) in a large bowl until mostly smooth (about 1.5 cups mashed).
4

Whisk in the flax egg (prepared in step 1), then the unsweetened applesauce (0.33 cup) and canola oil (2 tbsp). Whisk in the coconut sugar (0.33 cup), pure maple syrup (0.25 cup), and pure vanilla extract (1 tsp).
5

Sprinkle the baking soda (1 tsp), ground cinnamon (0.25 tsp), and kosher salt (0.25 tsp) over the top, then stir gently until combined. Gently stir in the white whole wheat flour (1.5 cups) until barely combined, then fold in the vegan dark chocolate chips (0.5 cup), reserving a few for sprinkling on top if desired.
6

Divide the mixture evenly among the muffin cups and sprinkle on any reserved [vegan dark chocolate chips].
7

Bake for 22 to 26 minutes, until a toothpick inserted in the center of a muffin comes out clean and the tops spring back lightly when touched.
8

Place the pan on a wire rack and let cool for 5 minutes. Gently remove the muffins from the pan and place them on a wire rack to finish cooling completely, or enjoy immediately.