How I make my vegan banana chocolate chip muffins:

These vegan banana chocolate chip muffins are finger-licking delicious. Seriously. It took me three tries to get them right. But it was worth the effort. I am not vegan, but I am lactose intolerant. Hence I stay away from dairy foods. And relish any opportunity to eat or cook vegan. See instructions below:

Ingredients:

2 cups	all-purpose flour
1 teaspoon	baking soda
1 pinch	salt
1 cup	brown sugar (packed)
½ cup	vegetable oil
1 cup	unsweetened applesauce
¼ cup	soymilk
1 teaspoon	vanilla extract
3	ripe bananas (mashed)
1 cup	semisweet vegan chocolate chips
½ cup	walnuts (chopped)

Directions:

Adjust your oven to 350 degrees and allow it to preheat. Then Line your muffin pans with paper baking cups. You are now ready to prepare your muffin batter. In a medium mixing bowl, stir together flour, baking soda, and salt, set aside.

Next, you will mix the following ingredients in a large mixing bowl: brown sugar, oil, applesauce, plant-based milk, vanilla, and bananas. Mix in flour mixture just until blended (avoid over mixing). Stir in chocolate chips and walnuts.

Divide batter between baking cups. Bake muffins until a muffin tester inserted into the center of one of the cupcakes come out reasonably clean, 25 to 30 minutes. Let muffins remain in pans for 10 minutes after you have removed them from the oven. Then transfer to cooling racks for another 10-15 minutes.