Vegan Banana Chocolate Chip Muffins

Preheat the oven to 350°F (180°C) and spray a [muffin tray] with [cooking spray] or line with paper liners. Sift all purpose flour (2 cups) into a [mixing bowl] and add light brown sugar (1 cup), baking powder (3 tsp), salt (0.25 tsp) and cinnamon (1 tsp). Mix together.

Measure the bananas and then add mashed ripe banana (1.5 cups) to a [blender] jug along with soy milk (0.5 cup) and coconut oil (0.25 cup). Blend until smooth.

Pour the blended mixture over your dry ingredients in the [mixing bowl] and mix into a batter. Do not overmix.

Add vegan chocolate chips (1 cup) and fold them in gently.

Divide the batter evenly between the muffin partitions of your [muffin tray]. Add extra [vegan chocolate chips] directly to the tops of the muffins before baking. Bake for 25 minutes or until a toothpick inserted into the center comes out clean (or with melted chocolate, no wet batter).

Let the muffins cool in the pan for a few minutes and then transfer them to a [wire cooling rack] to cool completely.