Cardamom chocolate chip banana muffins

Whenever there are a bunch of bananas in the fruit bowl,  I secretly hope that no one will eat them. I will them to ripen and soften and get speckled with brown spots - because now there is an excuse to make banana bread. This is my favorite; especially since the bananas lend themselves so favorably to vegan baking. I promise you no one will be even able to tell that it is vegan and relatively low fat. These muffins fill your house with a heavenly scent as they are cooking up.

adapted from Jolinda Hackett's recipe

2 cups all purpose flour 

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cardamom powder

1/4 c oil

1 cup brown sugar

3 large ripe bananas

1/2 cup vegan chocolate chips

Preheat oven to 350deg.  Grease your mini muffin pan and two mini loaf pans (or line it with baking liners).

Measure the first five ingredients into a small bowl and mix lightly to remove any lumps.

Measure the brown sugar into a large bowl. Mash the bananas into the bowl using a fork. Add the oil to the bowl. Mix the ingredients with a handheld whisk or wooden spoon until completely smooth.

Add the dry ingredients to the wet in two batches. If your batter looks a little stiff, mash in an additional banana. If you don't have an additional banana, add a 1/4 cup of warm non dairy milk. Fold in the chocolate chips.

Spoon the batter into the mini muffin tin till about 3/4 full. I usually have a little left over and I bake them into a couple of mini loaves for the kids. Or you could try to bake this in a regular muffin tin,

Bake for about 25 minutes or until a skewer in the center of the muffin( in a chocolate chip free zone) comes out clean.  Remove from oven. Cool for 5 minutes in tin and then on a wire rack.  Eat while still a little warm. These muffins taste real good the next day, toasted lightly in a toaster oven.