These muffins are most delicious warm, when the chocolate chips are still molten (unless they’re milk chocolate, they should be dairy-free). Whole-wheat pastry flour makes them very light and airy; however, you can use all white whole-wheat flour. As bananas ripen, transfer them to the fridge and keep them there until they’re very dark.
MAKES: 12
INGREDIENTS:
- 1 cup whole-wheat pastry flour
- 1 cup plus 1 tablespoon white whole-wheat flour, divided
- 1/4 cup Sucanat or brown sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon coarse kosher salt
- 1/2 teaspoon baking soda
- 1 heaping packed cup mashed very ripe banana (about 3 small)
- 1 cup plain unsweetened coconut milk beverage
- 1/4 cup safflower oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup semisweet or bittersweet chocolate chips
- Nonstick cooking spray
INSTRUCTIONS:
- Preheat the oven to 375 degrees F. In a large bowl, whisk together all of the whole wheat pastry flour, 1 cup of the white whole-wheat flour, the Sucanat, baking powder, salt, and baking soda until well blended.
- In a medium bowl, stir together the banana with the coconut milk, oil, eggs, and vanilla, and mash with a potato masher until smooth. Pour the wet mix into the dry mix, and stir just until combined.
- Meanwhile, in a small bowl, toss the chocolate chips with the remaining tablespoon of flour until evenly coated. Pour into the batter and stir just until evenly distributed.
- Spray the wells of a standard 12-cup muffin pan with cooking spray. Using an ice scream scoop, dollop the batter evenly among the wells. Bake until a tester inserted into the center of a muffin comes out with just a few crumbs, about 20 minutes.
