Banana Muffins!

My grandmother makes the best banana chocolate chip muffins. I recently got a craving for them and wanted to make them.

Problem was, I didn't have the recipe.

When I went back to Saskatchewan, I got the recipe from my grandma.  But once I got back to Calgary, I couldn't find the recipe.

So I searched the recipe for the best looking recipe I could find.

I had one issue though, I didn't have eggs at home and I didn't feel like driving to the store for some eggs.

So I opted for Vegan Banana Chocolate Chip Muffins.

They actually turned out really well.  They were moist, the banana flavour was perfect and they were addicting.  Seriously, they were like some sort of drug.  Once you had one, you couldn't stop eating them.
For example, J.Low - who usually isn't a fan of my baking - tried one and ended up eating 3 more shortly after.

Here are my pictures:

First the dry ingredients

Then the sugar and oil.

Next the mashed bananas and chocolate chips added in.

and finally all of it.

I found the best amount to fill the tins was about 1/4 cup filling.  The recipe made 15 muffins.
I recommend these though. I've already made them multiple times.

Banana Chocolate Chip Muffins
Adapted from The Joy of Vegan Baking by Colleen Patrick-Goudreau
2 cups unbleached all-purpose flour
1-1/2 tsp baking soda
1/2 tsp salt
1 c granulated sugar
1/3 c canola oil
4 very ripe bananas, mashed
1/4 c water
1 tsp vanilla extract
1 c non dairy semi-sweet chocolate chips

Preheat oven to 350 degrees Fahrenheit. Lightly grease your muffin tins.

In a medium bowl, mix the flour, salt and baking soda.

In a large bowl, beat the sugar and the oil. Then add the mashed banana and chocolate chips. Stir in the water and vanilla until incorporated. Add flour mixture, a little at a time and stir until just incorporated.

Fill all 12 muffin cups evenly and bake about 30 minutes, until they are golden brown and a toothpick inserted in the middle of one or two comes out cleanly.