Ingredients
1 3/4 cups spelt flour (or flour of choice)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup light-flavored olive oil or warmed coconut oil
1/4 cup unsweetened non-dairy milk (almond, oat, soy, cashew, etc.)
1 tsp vanilla extract
1/3 cup organic sugar (pure cane or coconut sugar)
3 large or 4 small overripe bananas (about 1 1/2 cups), mashed
1/4 cup chocolate chips (I use Enjoy Life Mini for vegan)
Instructions
- Preheat Oven: 350°F (175°C).
- Dry Ingredients: Combine flour, baking powder, baking soda, and salt in a medium bowl.
- Wet Ingredients: In another bowl, whisk together oil, non-dairy milk, vanilla, and sugar. Mash the bananas until smooth.
- Combine: Mix wet ingredients and bananas into the dry ingredients. Stir until just combined. If batter seems too dry, add up to 1/4 cup more non-dairy milk.
- Add Chocolate Chips: Fold in chocolate chips carefully.
- Fill Muffin Tin: Spoon batter into lined or greased muffin cups, filling 2/3 to 3/4 full. Add extra chocolate chips on top if desired.
- Bake: 20–25 minutes on the center rack. Test doneness with a toothpick.
- Cool: Let muffins cool 10 minutes before removing from the tin.
Notes
- Gluten-Free: Swap flour for a gluten-free blend.
- Oil-Free Option: Use unsweetened applesauce instead of oil.
- Extra Flavor: 1 tsp cinnamon added to dry ingredients enhances flavor.
- Baking Powder Only: If you don’t have baking soda, the recipe still works using only baking powder.
- Spelt Flour Benefits: Spelt is less hybridized than modern wheat, easier for some people to digest.
- Prep Time: 10 min
- Cook Time: 20 min