The key to great banana flavor is to wait until your bananas are over ripe. Peel and put in a zip lock bag and freeze. Before baking, remove frozen bananas from freezer and thaw. 3-4 bananas will make 2 cups liquid. Chocolate chips may be replaced with raisins if preferred. I reduced the sugar even more in these since the bananas are naturally sweet. Makes 14 muffins.
Combine well, these dry ingredients in a large bowl:
3.5 cups white whole wheat flour
1 teaspoon salt
4 teaspoons baking powder
3 Tablespoons Stevia
1 cup crushed walnuts
1 cup chocolate chips (non dairy, if making muffins parve)
Combine the following in a large cover container and shake well:
2 teaspoons vanilla extract
1/4 cup grape seed or olive oil
1/4 unsweetened applesauce
1/3 cup brown sugar
8 ounces rice milk (or other milk as you prefer)
2 cups though mashed bananas (complete with liquid)
Combine dry ingredients well in a large bowl
Combine wet ingredients by shaking together in a covered container.
Pour the wet ingredients into the dry ingredients and gently fold over until combined. (Don’t over mix.)
Spoon mixture into fourteen standard size muffin tins. (I use silicone muffin molds.) Fill to the top of each. Sprinkle turbino sugar and additional crushed walnuts on the top of each muffin.
Bake 425 for 5 minutes. Reduce heat to 375 and bake for another 22 minutes.
Cool before removing from molds. Eat or freeze and reheat in microwave.