Easy bakery style chocolate chip banana muffins that are moist and delicious, require no mixer and just one bowl, happen to be vegan, and, naturally sweetened with coconut sugar, are a healthier breakfast treat.
2 large bananas (about 1-1/4 cup), very ripe
2 tsp pure vanilla extract
1/2 cup olive oil
2/3 cup coconut sugar
1/3 cup unsweetened almond milk (or other milk of choice)
1 Tbsp ground flaxseed
1/2 tsp kosher salt
1-1/2 tsp baking soda
1/2 tsp ground cinnamon
1-3/4 cups all-purpose flour, spooned and leveled
1/2 cup mini semi-sweet chocolate chips, divided
Preheat the oven to 375℉. Line a 12-cup muffin tin with paper liners or lightly grease with baking spray. Set aside.
In a large mixing bowl, use the back of a large fork to mash the banana until only very small lumps remain. Add the vanilla and olive oil, and use the fork to whisk until completely combined. Whisk in the sugar and milk.
Switching to a spatula, stir in the flaxseed, salt, baking soda, and cinnamon, then gently fold in the flour and half the chocolate chips, until just combined.
Use a cookie scoop to divide the batter between the muffin cups, about 3/4 full. Sprinkle with the remaining mini chocolate chips. Bake for 15-17 minutes, rotating once halfway through, until the muffin tops are gently puffed, and a cake-tester inserted into the center of the muffins comes out mostly clean.
Remove from the oven and let cool in the muffin tin for 5-10 minutes, before removing and cooling completely on a baking rack.