Preheat the oven to 375 degrees. Line a muffin tin with your favorite liners (we prefer the natural parchment variety) or you can lightly oil them.
3 large very ripe bananas
1/4 cup almond or rice milk
1/4 cup unsweetened applesauce
2 tablespoons coconut or canola oil
1 tablespoon ground flax seed
1 teaspoon vanilla
1 1/2 cups all purpose flour (whole wheat pastry is good too)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (Penzey's signature blend is our favorite)
1/4 teaspoon ground allspice
1/2 cup granulated sugar
1/3 cup semi sweet chocolate chips
In a medium bowl, mash the bananas until they look pureed, with only a few small chunks left. Add the milk, applesauce, oil, ground flaxseed, and vanilla and stir vigorously with a fork.
Sift the flour, baking soda, baking powder, salt, cinnamon and allspice then add the sugar. Mix just until the wet and dry ingredients are incorporated, being careful not to over mix. Fold in the chocolate chips.
Fill each muffin well most of the way full with batter. Bake for 18-20 minutes. The tops should be lightly browned and a knife inserted through the center should come out clean.
Remove from the oven and let cool. Enjoy!
