Adapted from Colleen Patrick-Goudreau’s Joy of Vegan Baking cookbook. Makes 12 large muffins or one 9-inch cake.
- 2⅛ cups spelt flour (or all-purpose flour)
- Optional: 1/4 cup barley malt powder (Adds more sweetness to the batter without extra sugar, as well as a richer, almost caramel flavor profile. If using, reduce flour by 1/8 to 1/4 cups. Determine flour reduction by the size of the bananas used in wet ingredients; if the bananas are larger than average, cut back more on flour.
- 1½ t. baking soda
- Heaping ¼ t. salt
- ½ cup sugar (Yields a subtler sweetness that does not overwhelm the chocolate chips. For standard very sweet muffins, increase to ⅔ cup.)
- ⅓ cup canola oil
- 4 overripe bananas, mashed
- 1 t. vanilla extract
- ½ cup semisweet chocolate chips (or 2/3 cup if omitting barley malt powder)
- Preheat the oven to 350°F. Line muffin tin with paper cups or lightly grease the tin.
- In a large bowl, sift together the flour, barley malt powder (if using), baking soda, and salt.
- In a medium-sized bowl, beat together the sugar and oil. Add the mashed bananas and vanilla. Mix thoroughly.
- Create a well in the center of the dry mix, and add the wet ingredients to the dry. Add chocolate chips. Stir until just combined (do not overmix).
- Distribute batter evenly among each muffin tin.
- Bake for 25-30 minutes, until a knife inserted into the center comes out clean. (Check after 25 minutes.) If baking as a bread or cake, increase baking time to 40-45 minutes.