Ingredients

The following ingredients have 11 Servings
  • 1 3/4 cups spelt flour, or flour of choice
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup light flavored olive oil or warmed coconut oil
  • 1 teaspoon vanilla extract
  • 1/3 cup organic sugar (pure cane or coconut sugar)
  • 4 small or 3 large bananas (preferably overripe), mashed
  • 1/4 cup or so chocolate chips (I used Enjoy Life Mini)

Instruction

  • Preheat oven to 350 degrees.
  • Dry ingredients: Combine flour, baking powder, baking soda and salt in a medium/large size bowl and set aside.
  • Wet ingredients: In a small bowl, mix oil, sugar and vanilla. 
  • Banana: Mash bananas, you should have approx. 1 1/2 – 1 3/4 cups.
  • Combine: Add the wet ingredients and bananas to batter and mix until just combined. If mixture seems too dry, add a bit of non-dairy milk, maybe 1/4 – 1/2 cup at most (I’ve never had to add any).
  • Chocolate: Add in chocolate chips and mix briefly.
  • Fill muffin tin: Spoon into a well-greased or paper-lined muffin tin, fill each muffin about 2/3 – 3/4 full.
  • Bake: Place in the oven, on the center rack, and bake for about 20 – 25 minutes. You can also do the toothpick test in the center of one muffin, if it comes out clean it’s ready.
  • Remove from oven and let cool for 10 min.
  • Makes about 12 muffins.
  • Once completely cooled, store muffins in an airtight container lined with a paper towel on the counter for up to 3 – 4 days. The paper towel will soak up moisture and keep them from getting too moist. Or store in the refrigerator for up to a week.