Banana Muffins with Chocolate Chips
Start your day right with a serving of fruit and whole grain fiber. The chocolate chips make breakfast feel like a little celebration to kick off the morning. Use paper baking cups to avoid oil.
2 large or 3 medium overripe bananas
¼ cup coconut milk
½ cup aquafaba
½ cup maple syrup
½ cup rolled oats
2 t baking powder
½ t salt
3 T date sugar
2 cups whole wheat flour
¾ cup soy milk
½- ¾ cup chocolate chips
Pre-heat the oven to 400 degrees. Line the muffin tin with paper baking cups.
In a large bowl, whisk coconut milk to combine the liquid and solids. Mash in the bananas. Whisk in the aquafaba and maple syrup. Stir in the oatmeal.
Sift in the baking powder, salt, and date sugar with the flour. Crush any lumps through the sifter with the back of a wooden spoon. Stir in the dry ingredients.
Stir in the soy milk and fold in the chocolate chips.
Fill each muffin cup equally and bake for 20 to 25 minutes.
