I don’t know about you but sometimes I go through major breakfast ruts.  Cereal and english muffins with almond  butter start to bore my taste buds after devouring for weeks on end. When I need to shake up my morning meal treats like these delicious muffins come in to play.

You can bake a batch (or two ) to eat all week long or share with friends and co-workers.  I opted to share these this past weekend at Green Philly’s Spring CleanUp. I had a couple requests for the recipe, so here you are!

Vegan Banana Chocolate Chip Muffins

(*adapted from The Purple Carrot)

Makes about 24 small muffins, or 16 large

Ingredients

• 4-5  mashed bananas
• 1 cup cane sugar
• 1  & 3/4 cups whole wheat pastry flour
• 1/3 cup filtered water
• 1 cup large vegan chocolate chips (I’ve also made them with regular dark chocolate which is  yummy as well – but not necessarily vegan.)
• 2 tsp vanilla extract
• 1 & 1/2 tsp tsp baking soda
• 1/3 cup coconut oil
• 1 tbsp cinnamon, plus 1 tsp for dusting the top of muffins
• 1-2 tsp brown sugar dusting for top of muffins (optional)

Directions

• Preheat oven to 350
• Mix flour and baking soda in bowl
• Mix coconut oil and sugar in a separate bowl until combined
• Mash bananas thoroughly and add to coconut oil mixture. Add water, vanilla, cinnamon and chocolate chips
• Stir together two mixtures thoroughly (important!)
• Pour mixture into muffin tins and combine cinnamon and brown sugar mixture to dust on top
•  Bake for 25 minutes

Note: Muffins may appear darker than expected – they shouldn’t be burnt, but will be darker  because of the whole wheat flour.

Enjoy! (And, if you’re missing your daily almond butter or PB these are delish with some spread on top.)

Readers, what’s your favorite breakfast treat?

Posted by Beth

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Beth is a Health and Wellness expert who believes sustainability goes hand-in-hand with self care. She’s the girl whipping up kombucha cocktails at parties, and extolling the benefits of canning vegetables to anyone who will listen. View all posts by Beth Funari