Your whole family is going to praise you after you make these super delicious banana-ey muffins. You'll probably have to double or triple the recipe (my mom says never double a recipe in the same bowl, but these always turn out just fine). I use SUPER brown bananas to make these muffins, they add so much...moist...ness (ew sorry) but its true. There really is no other cooking term that makes that sound good. Wet? Juicy? It all kind of has some sort of sexual undertone...anyway. Use brown bananas is all I mean by this. Moving on. Its also great to make these in the tiny muffin tins, especially for the littlest of kids! Or you can send the big ones to school with a few of them in a container. Alright, enough talking. Enjoy.
1 1/2 C spelt flour (or whole wheat)
1 C coconut sugar (or 1/2 C maple syrup or agave)
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 C apple sauce (you can also do 1/4 C olive oil and 1/4 C apple sauce)
1/2 C almond milk (or greek yogurt, or milk)
1 egg replacer (or 1 egg)
1 tsp vanilla
1 C carob chips (chocolate chips)
Add all dry ingredients to a large bowl and stir to combine.
Add wet ingredients to a smaller bowl and whisk to combine.
Stir wet ingredients into dry ingredients and stir just to combine.
Mash bananas in a separate bowl and add gently to mixture.
Fold in carob or chocolate chips.
Spray muffin tins with olive oil spray and fill each 2/3 full (they rise quite a bit).
Bake 25-30 min. Remove from oven and let rest for 5 min before removing and letting cool on a wire rack.