By Chatelaine
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(Recipes by Donna Borooah, and Irene Ngo. Produced by Stephanie Han Kim. Photography by Erik Putz. Foodstyling by Ryan Barclay. Prop styling by Madeleine Johari.)
Better than banana bread and ultra portable! Using spotty, very ripe bananas will ensure a softer, moist muffin.
Ingredients
-
2
tbsp
flax meal -
3
very ripe large
bananas -
2
cups
all-purpose flour
, (240 g) -
2
tsp
baking powder -
1
tsp
baking soda -
1/2
tsp
salt -
1/2
cup
coconut oil
, at room temperature -
3/4
cup packed
brown sugar
, (144 g) -
1
tbsp
vanilla -
1
cup coarsely chopped vegan chocolate or vegan
chocolate chips
Instructions
- Position rack in centre of oven and preheat to 375F. Line a 12-cup muffin pan with paper liners.
- Stir flax meal with 2⁄3 cup room-temperature water in a large bowl. Mash bananas in a large measuring cup (it should measure 1 to 1 1/4 cups).
- Stir flour with baking pow- der, baking soda and salt in a medium bowl.
- Add coconut oil, sugar and vanilla to flax mixture. Using an electric mixer on medium, beat until fluffy, 1 to 2 min. (Mixture may look curdled.) Beat in bananas just until combined. Stir flour mixture into banana mixture until no streaks remain. (Batter will be thick.) Stir in chocolate just until combined. Divide batter among liners.
- Bake until a skewer inserted into the centre of a muffin comes out clean, 18 to 20 min. Let muffins cool in pans for
10 min, then transfer to a rack and let cool completely. Muffins will keep in an air-tight container at room temperature for up to 3 days.