You may be wondering how I’ve never made a vegan banana chocolate chip muffin before? I’m wondering too. I’ve made banana muffins, banana bread, and I have no objections to putting chocolate into just about any baked good (oatmeal, blondies, scones). It was only a matter of time until I tried this combo in a muffin, but I can’t believe how much time it took.
I guess it doesn’t matter when the results are this good.
I made these muffins a couple weekends ago, with the intention of sharing them with some of my yoga friends. To say they were a hit is an understatement. I tasted one at home and was immediately sorry I didn’t make a double batch, so that I could freeze them.
After I shared, I did make a double batch, and there are now a whole lot of these in my freezer for easy breakfast time and afternoon treats.
There are definitely ways that you could make these more wholesome: I’m guessing that some of the melted better could be swapped for applesauce or additional mashed banana, and white whole wheat flour would work well.
To be honest, though, I love these muffins just the way they are, which is why I haven’t changed a thing when I’ve made them subsequent times. In spite of the recipe name, I don’t pretend that these muffins are actually perfect. But they’re perfect for me and my tastebuds. I know I’ll make them again and again, and I hope some of you will get to try them, too.
I’m excited to try this formula in a regular loaf pan (I love the walnut version, but variety is good). I’ll update this recipe to have an optional loaf pan cooking time if I do that! And speaking of walnuts, walnuts (or chopped pecans) would be good here in place of chocolate chips if you’re in the mood for something a little less sweet.
I’m starting this week in the same spirit of quiet approaching of goals and tasks that I wrote about on Sunday. Nothing’s perfect, but this practice is really helping me, keeping me in a grounded place as I continue to move into this new year.
Have a good rest of the week, and I’ll be back on Sunday!