Ingredients

• Ingredients Scale 1x2x3x 1 3/4 cups spelt flour, or flour of choice 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup light flavored olive oil or warmed coconut oil 1 teaspoon vanilla extract 1/3 cup organic sugar (pure cane or coconut sugar) 4 small or 3 large bananas (preferably overripe), mashed 1/4 cup or so chocolate chips (I used Enjoy Life Mini)

Preparation

• Instructions Preheat oven to 350 degrees. Dry ingredients: Combine flour, baking powder, baking soda and salt in a medium/large size bowl and set aside. Wet ingredients: In a small bowl, mix oil, sugar and vanilla.  Banana: Mash bananas, you should have approx. 1 1/2 – 1 3/4 cups. Combine: Add the wet ingredients and bananas to batter and mix until just combined. If mixture seems too dry, add a bit of non-dairy milk, maybe 1/4 – 1/2 cup at most (I’ve never had to add any). Chocolate: Add in chocolate chips and mix briefly. Fill muffin tin: Spoon into a well-greased or paper-lined muffin tin, fill each muffin about 2/3 – 3/4 full. Bake: Place in the oven, on the center rack, and bake for about 20 – 25 minutes. You can also do the toothpick test in the center of one muffin, if it comes out clean it’s ready. Remove from oven and let cool for 10 min. Makes about 12 muffins. Store: Once completely cooled, store muffins in an airtight container lined with a paper towel on the counter for up to 3 – 4 days. The paper towel will soak up moisture and keep them from getting too moist. Or store in the refrigerator for up to a week.