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Parve
Easy
12 Servings
Allergens 
40 Minutes
Diets
Banana chocolate chip muffins are one of the classics! It’s a tough one to mess with, but if you add baked sweet potato and puree it really well, it complements the banana flavor and blends in really nicely.
Yields: 1 dozen muffins
1 and 1/2 cups Shibolim White Whole Wheat Flour
1 medium sweet potato, baked and mashed
1 overripe banana, mashed
2 eggs
1/4 cup Gefen Maple Syrup
1/3 cup light brown or coconut sugar
1/2 cup almond milk (I used unsweetened vanilla)
2 tablespoons neutral-flavored oil of your choice
1 teaspoon vanilla extract
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3/4 cup Glicks Chocolate Chips
Preheat your oven to 375 degrees Fahrenheit.
Combine mashed sweet potato, mashed banana, eggs, maple syrup, almond milk, oil, and vanilla extract in a blender. Mix until combined.
In a separate bowl, combine flour, coconut sugar, baking powder, baking soda, cinnamon, and salt. Pour the wet mixture in and mix well but do not overmix. Fold in chocolate chips with a spatula.
Line your muffin tin with muffin liners and pour batter evenly into liners about three-fourths full.
Bake for 15 to 20 minutes, or until a toothpick comes out clean. Store in an airtight container for up to four days.
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can the muffins be frozen
Yes
can soy milk be used instead of almond milk?
Yes