- Cook Time
- Prep Time
- 12 muffins ServingsServings
- 1 cup:of soy milk
- 1 tablespoon:of lemon juice or white vinegar
- 1-1/2 cups:whole-wheat pastry flour, white whole wheat flour or regular whole-wheat flour
- 1 cup:all-purpose flour
- 1-1/2 teaspoons:baking powder
- 1 teaspoon:ground cinnamon
- 1/2 teaspoon:baking soda
- 1/4 teaspoon:ground nutmeg
- 1/4 teaspoon:salt
- 2 large:eggs
- 2/3 cup:brown sugar
- 2 tablespoons:non-hydrogenated margarine, melted
- 2 tablespoons:canola oil
- 1 teaspoon:vanilla extract
- 2 cups:diced fresh or frozen bananas
- 1/2 cup:chocolate chips
- Preheat oven to 400 ° F. Spray a standard-size muffin pan with non-cooking spray, or place parchment muffin holders in the cups.
- Pour soy milk into a small bowl or liquid measuring cup. Add lemon juice or vinegar and set it aside for 10 minutes to thicken.
- In a medium bowl, whisk whole wheat flour, all-purpose flour, baking powder, cinnamon, baking soda, nutmeg and salt.
- In another bowl, whisk eggs, the thickened soy milk, brown sugar, melted margarine, oil and vanilla.
- Make a well in the dry ingredients and stir in the wet ingredients until just combined. Add the bananas and chocolate chips. Stir to just combine; do not overmix. Transfer to prepared pans.
- Bake until golden brown and a skewer inserted into the center comes out clean, about 25 minutes.
- Want to go dairy? Use buttermilk in place of soy milk and leave out the lemon juice or vinegar. Replace butter with margarine.
- Don't have whole wheat flour? Use all purpose flour instead.
- Prefer a cake? Pour the batter into a loaf pan and bake in a 375 degree F oven for about 45 minutes.
- Wondering what to do with overripe bananas? Peel, store in plastic bags and freeze. When baking, slightly thaw by removing bananas from the freezer for a few minutes, then slice and add to the batter.
Makes 12 muffins