Banana Walnut Chocolate Chip Muffins


Contributed by Tara, author of WHAT the HECK do I eat NOW—a blog for people interested in the benefits of a plant-based diet. View this recipe on her blog here.

 

Ingredients:

tofu

 

  • 2 tablespoons ground flax seed
  • 2/3 cup water
  • 1 1/2 cups mashed very ripe bananas (3-4)
  • 1/2 cup maple syrup
  • 1/2 cup canola oil
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/4 cups spelt flour
  • 1/2 cup oat flour (ground up oatmeal)
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts
  • 3 tablespoons non dairy chocolate chips

 

Directions:


In a small bowl combine the ground flax and water. Refrigerate this mixture to thicken for about 10 minutes.


Preheat the oven to 375°F. Line your muffin tray with cupcake liners.


In a large bowl, mash your bananas well with a potato masher or by pushing the banana through the tines of a fork. Add the syrup, canola oil, lemon juice and vanilla and mix well.


In a separate large bowl mix your spelt and oat flours, baking powder, baking soda and salt and whisk to combine. Add your wet ingredients to your dry ingredients and fold just to combine. Do not overmix. Add the walnuts and chocolate chips and fold in gently.


Divide the batter between the 12 muffin cups and bake on the middle rack of the oven for about 20 minutes or until a toothpick inserted into the center of a muffin comes out with just a few crumbs attached.


Let cool for 5 minutes before transferring muffins out of pan and onto a cooling rack.



Photo courtesy of Tara, What the Heck do I Eat Now.