Ingredients:

2 c. whole wheat pastry flour, preferably organic

1 1/2 t. baking soda

1/2 t. salt

1/4 c. flax meal

1 c. organic vegan granulated sugar

1/3 c. organic canola oil

4 ripe bananas, smashed into oblivion

1/2 c. filtered water

1 t. vanilla extract

1/2 c. non-dairy, vegan mini semi-sweet chocolate chips, such as Enjoy Life brand

Preparation:

Preheat the oven to 350 degrees. Either lightly grease your muffin pan, or insert liners.

In a medium bowl, sift together the flour, baking soda, salt and flax meal.

In a large bowl, beat the sugar and oil with an electric mixer. Then add in the banana, water and vanilla and throughly mix.

Add the flour mixture & chocolate chips, stir until combined, taking care not to overmix.

Using an ice cream scooper, fill the muffin cups about 2/3 of the way full. Bake for 20-30 minutes, or until a toothpick inserted into the center comes out clean. The edges will get a wee bit golden brown. Let cool in pan for 5 minutes, then remove from pan and place on cooling rack to cool completely.

This recipe made me about 16 muffins. But as you muffin makers know, somehow it is never the same amount twice! The great muffin batter mystery!!!