Chocolate Chip Walnut Banana Muffins

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.


Chocolate Chocolate Chip Cookies

Chocolate Chocolate Chip Cookies
(makes about 30 cookies)

2 cups all-purpose flour
2/3 cup cocoa powder
1 tsp baking soda
½ tsp salt
2/3 cup oil
1 cup sugar
½ soy or almond milk
1 Tbs. vanilla
as many chocolate chips as you’d like!

Preheat oven to 350 degrees.  Line baking pan with parchment paper.
In a large bowl mix oil and sugar.  Add in vanilla, cocoa powder, baking soda, and salt.  Mix well.
Next stir in the almond milk.
Once these make a chocolate mixture, sift in the flour in batches.
Finally stir in your desired amount of chocolate chips.

Scoop spoonful of dough onto parchment paper, leaving about an inch in between.
Bake for 10 minutes.  Let cool on metal rack for at least 5 minutes before devouring!