Step 1

Preheat oven to 350 degrees.

Step 2

Dry ingredients: Combine flour, baking powder, baking soda and salt in a medium/large size bowl and set aside.

Step 3

Wet ingredients: In a small bowl, mix oil, sugar and vanilla.

Step 4

Banana: Mash bananas, you should have approx. 1 1/2 – 1 3/4 cups.

Step 5

Combine: Add the wet ingredients and bananas to batter and mix until just combined. If mixture seems too dry, add a bit of non-dairy milk, maybe 1/4 – 1/2 cup at most (I’ve never had to add any).

Step 6

Chocolate: Add in chocolate chips and mix briefly.

Step 7

Fill muffin tin: Spoon into a well-greased or paper lined muffin tin, fill each muffin about 2/3 – 3/4 full.

Step 8

Bake: Place in the oven, on the center rack, and bake for about 20 – 25 minutes. You can also do the toothpick test in the center of one muffin, if it comes out clean it’s ready.

Step 9

Remove from oven and let cool for 10 min.

Step 10

Makes about 12 muffins.

Step 11

Once completely cooled, store muffins in an airtight container lined with a paper towel on the counter for up to 3 – 4 days. The paper towel will soak up moisture and keep them from getting too moist. Or store in the refrigerator for up to a week.