I've been trying more vegan recipes lately. This one comes from the cookbook by Colleen Patrick-Goudreau, The Joy of Vegan Baking. So far both recipes I've tried have been a success so that is a good sign that these recipes work! These muffins are flavorful and moist....so enjoy!
2 cups unbleached all purpose flour
1 1/2 tsps baking soda
1/2 tsp salt
1 cup granulated sugar
1/3 cup canola oil
4 ripe bananas, mashed
1/4 cup water
1 tsp vanilla extract
1 cup nondairy semisweet chocolate chips
1 cup walnuts, optional (I did not use)
Preheat oven to 350 degrees F. Lightly grease muffin tins or use muffin liners.
In a medium size bowl, mix the flour, baking soda and salt together.
In a large bowl, beat sugar and oil together, then add the mashed bananas. Stir in the water and vanilla and mix thoroughly. Add the flour mixture, along with the chocolate chips and stir to mix.
Fill each muffin tin halfway with the batter. Bake for 20 to 30 minutes, until golden brown and a toothpick inserted into the center comes out clean.