Perfect for a road trip… ski weekend, cottage, etc.! I love to make a batch of fresh muffins to bring along for the road! I prefer chocolate chunks to chips because well more chocolate!!! 😋🍫🍌
***This recipe includes gluten and eggs but can easily be made gluten-free, egg-free and vegan – see gluten and egg substitution options in ingredients***
Ingredients
- 3 very ripe bananas (almost black is best!)
- 1 1/2 cups all-purpose flour or whole wheat flour or a combination of the two *** (substitute with gluten-free flour for gluten-free option)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup Enjoy Life Brand chocolate chunks (Free of top allergens!)
- 2 tbsp crushed flax seeds (I use Omega Nutrition Brand -ensure that whichever brand you use they are nut-free and allergy safe for your particular allergens- often warrants a phone call!)
- 1 large egg *** (for egg-free use my Flax Seed Egg Replacer Recipe or other choice from my egg substitute recommendations)
- 1/3 cup milk alternative (coconut, rice, pea – today I used Ripple Brand Vanilla pea beverage)
Directions
- Preheat oven to 350 degrees and line muffin tin with liners (I love the parchment paper ones)
- Add all ingredients except for chocolate and flax seeds to the bowl of your stand mixer and combine thoroughly.
- Add in chocolate chunks and ground flax seeds and mix till combined – do not over mix.
- Pour into muffin cups and bake at 350 for 20 minutes or until a toothpick/wooden skewer comes out clean.
- Let cool and pack ’em up for the road! If you can avoid the temptation to eat one right away!
