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.