Banana Chocolate Chip Muffins

Vegan chocolate chips are the best chocolate chips ever!  This is one of those things you wonder why you never tried them before.  I'm cutting back on dairy products and I'm actually surprised at how easy it has been. Conquering cheese and butter will be the final frontier.
 There are amazing alternatives out there and most, if not all have surprised me.  Smooth, deep flavor and so creamy, these chocolate chips will make you a believer.


375 degrees for about 23-25 minutes, or until tester comes out clean.

2 ripe bananas, mashed
1/4 c room temp coconut oil
2 eggs, room temperature, beaten    or 1/2 cup applesauce
1 tsp. pure vanilla
1/2 c cake flour (I use  Bob's Red Mill)
1/2 c flour blend* (see below)
2 tsp. baking powder
1 tsp. baking soda
1/4 c vegan mini chocolate chips ( I like Enjoy Life)
1/2 c chopped walnuts

Sift dry ingredients except chocolate chips and nuts into a bowl, stir and set aside.

In a separate bowl, cream bananas and coconut oil.  It is important to have the eggs at room temperature as they will otherwise coagulate the coconut oil.  Add applesauce or eggs.
Blend in dry ingredients and mix well. Stir in chips and nuts.  Divide between 12 muffin cups and bake.