Banana Chocolate Muffins {Vegan}

Today is one of our favorite kinds of days….

a Fall Sunday, that is both crisp & cool.

Husby went off to work for the next two days.

The kids and I decided to stay in & have a pajama day!

A perfect, cozy day….

A wonderful time to bake up something delicious & wholesome!

Vegan Banana Chocolate Chip Muffins

Don’t let the “vegan” part scare you!

They are honestly delicious!

They just don’t have the usual eggs, which I am certain you won’t miss!

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Miss Sophia Blue  {a.k.a. “Little Ina,” as I like to call her}

and I made some adjustments to the recipe.

All you need is:

* 1 cup of whole wheat flour

* 1 1/2 teaspoons baking soda

* 1/2 cup brown sugar

*1/2 cup granulated sugar

*1/3 cup canola oil

* 4 ripe bananas

* 1/4 cup water

* 1 teaspoon vanilla

* 1 cup semisweet chocolate chips

{I use the Trader Joe’s brand which is naturally vegan}

* 1/2 to 1 cup of chopped pecans {optional, but highly recommended!}

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Perhaps, the best part!

Preheat your oven to 350 degrees.

Lightly grease your muffin tins.

In a medium-sized bowl, mix the flour, baking soda, &  salt together.

In a large mixer, beat the sugar & oil together.

Add the mashed bananas.

Stir in the water & vanilla.

Mix thoroughly.

Add the flour mixture, along with the chocolate chips & optional nuts.

Stir to mix!

Fill each muffin tin halfway with batter.

Bake for 15-20 minutes {depending on your oven}.

* Note: I usually have extra batter. I use the excess to fill a mini loaf pan

& cook slightly longer.

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{Drum Roll, please}

Here is a little piece of heaven!

Moist, chocolatey, & decadent….

The perfect Fall snack!

We hope you thoroughly enjoy every delicious bite!

{xo, sara}

{Original Recipe Via: The Joy of Vegan Baking}