Chocolate Chip Walnut Banana Muffins
(makes 2 dozen, or 12 regular size and 24 mini muffins)
4 ripe bananas, mashed
2 cups gluten free flour (Bob Mill’s)
1 cup raw sugar
½ cup natural applesauce (no sugar added)
¼ cup canola oil
3 egg replacement “eggs” (I use Enger G)
1 tsp baking soda
1 tsp baking powder
1 Tbs Cinnamon
pinch of salt
hand full of vegan chocolate chips (optional- to you liking)
crushed Walnuts (optional)
Preheat oven to 350. Spray muffin pans with olive oil or baking spray.
In large mixing bowl, mash ripe bananas.
In separate small bowl, prepare the egg replacement and let sit for about 5 minutes to set up
Add in sugar, oil, and apple sauce to large mixing bowl. Combine well.
Next add in baking soda, baking powder, salt, and cinnamon. Pour in the “eggs”.
Sift in the gluten free flour, 1 cup at a time, and stir well.
Finally add in chocolate chips or nuts to your liking.
Baking mini muffins for 10 minutes, or until toothpick can be inserted in center and comes out clean. Bake large muffins 18-20 minutes.