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Parve
Easy
12 Servings
Allergens 
40 Minutes
Diets
Banana muffins are a classic. You can mix this base recipe with chocolate chips or try the
chocolate or nut versions below.
Yield: 18-20
1 and 1/2 cups Shibolim White Whole Wheat Flour
1/2 cup Heaven & Earth Coconut Sugar or light brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 medium bananas (yielding 1 cup mashed)
2 large eggs
1/2 cup maple syrup
1/2 cup Gefen Unsweetened Almond Milk
3 tablespoons melted Heaven & Earth Coconut Oil or other neutral oil
chocolate chips, as desired (optional)
1/2 cup unsweetened cocoa powder
1/2 cup chocolate chips
1 teaspoon vanilla extract
1/4 cup Gefen Almond Milk (in addition to base recipe)
1/2 cup walnuts, chopped (plus more for topping)
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Preheat oven to 350 degrees Fahrenheit. Fill a muffin pan with paper liners and set aside.
Prepare the muffin base: In a medium bowl, mix flour, sugar, baking soda, and salt. Set aside.
In the bowl of a mixer fitted with the paddle attachment, mash the bananas. Add eggs and beat to combine. Add maple syrup and almond milk.
Add flour mixture to the banana mixture, beating to combine. Add oil and mix again. If making the base muffin recipe, add chocolate chips, if using, and skip to step 6.
If making the chocolate banana muffins, add the cocoa powder, chocolate chips, vanilla extract, and almond milk, mixing until just combined. If making the banana nut muffins, add the walnuts, cinnamon, and vanilla extract, mixing until just combined.
Fill muffin cups about 3/4 of the way. Bake 18–22 minutes or until a toothpick inserted in the center comes out clean.
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