Instructions

• Preheat oven to 350°F. Line a muffin tin with paper liners or spray with cooking spray; set aside.
• In a large bowl, whisk together 1 1/2 cups white whole wheat flour, 1/2 cup granulated sugar, 1/4 cup Dutch processed cocoa, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
• In a medium bowl, stir together 4 ripe bananas, mashed (1 1/2 cups), 1/4 cup coconut oil (melted and cooled), 1/4 cup unsweetened vanilla almond milk, and 1 teaspoon vanilla extract until smooth.
• Pour the banana mixture into the dry ingredients and stir until just combined; avoid overmixing.
• Stir in 1/2 cup of the 3/4 cup vegan mini chocolate chips.
• Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
• Sprinkle the remaining 1/4 cup vegan mini chocolate chips evenly over the tops of the muffins.
• Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
• Remove from oven and let the muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to cool further or serve.