banana walnut choco-chip muffins

Ingredients: Makes 12 muffins  

• 1 1/2 cup flour ( I used whole wheat)
• 1 3/4 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 5 ripe bananas
• 1/4 c oil
• 1/2 cup sugar
• 1 1/4 cup chopped walnuts
  
• 1/4 cup non dairy milk (I use unsweetened almond)
• 1 tsp vanilla extract
• 1/2 cup non dairy chocolate chips

Directions:

• Preheat the oven to 350 degrees F. Spray or line with muffin pan and set aside.
  
  
• In a large bowl combine flour, baking soda, cinnamon, and salt.
  
• In another bowl, mash bananas with a fork. Add oil, sugar, milk, and vanilla. Whisk to combine.
  
  
• Add the wet ingredients to dry and mix gently together until a uniform batter is formed. A few lumps are okay. 
  
• Fold in ¾ cup of the walnuts and chocolate chips.
  
  
• Place batter in muffin tins, about ¾ full. Top with remaining walnuts and bake for 20-25 minutes until golden brown and a knife inserted in the middle comes out clean.
• Remove from oven and let cool 10 minutes in muffin tin before moving to a cooling rack to cool completely.
  
• Store in an airtight container at room temperature for up to 5 days. 
  
  

 

• Nutrition: Per serving -Makes 12
  Calories: 244
  Fat: 12
  Carbs: 22
  Protein: 3
  Fiber: 3
  ​Sugar: 11