Vegan Banana Chocolate Chip Muffins

• 1/2 cups Almond Milk, Room Temperature
• 2 Tablespoons Vinegar
• 2- 1/2 cups Whole Wheat Pastry Flour
• 1 Tablespoon Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 1 teaspoon Cinnamon
• 23 cups Agave
• 1/2 cups Coconut Oil, Melted And Cool To Room Temperature
• 1 Tablespoon Vanilla
• 1- 1/4 cup Mashed Ripe Bananas (about 3 Banana's)
• 1 cup Vegan Chocolate Chips

1. Combine the milk and vinegar in a measuring cup and let sit for 510 minutes.
2. Preheat oven to 425 degrees F. Line a regular-sized muffin tin with paper liners.
3. In a large bowl, mix together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon.
4. Whisk together agave, oil, vanilla, and the milk and vinegar mixture and stir.
5. Then stir in bananas.
6. Stir together dry and wet ingredients.
7. Do not over-mix!
8. Fold in chocolate chips.
9. Fill each cup in the muffin tin to be almost completely full, about 1/4 cup.
10. Sprinkle with sparkling sugar, if using.
11. Bake at 425 degrees F for 5 minutes.
12. Then decrease the heat to 350 degrees F and bake for another 58 minutes.
13. Remove from oven and let cool for a few minutes before removing from the tin and serving.
14. Note: These freeze great, too!
15. Keep in an airtight container or freezer ziplock baggie.
16. Warm in the microwave (about 1530 seconds depending on your microwave) before serving!

almond milk, vinegar, whole wheat pastry flour, baking powder, baking soda, salt, cinnamon, agave, coconut oil, vanilla, bananas, chocolate chips

Taken from tastykitchen.com/recipes/special-dietary-needs/vegan-banana-chocolate-chip-muffins/ (may not work)