Even in the winter, we have tons of fruit around the house, In addition to apples, pears, citrus fruit and pineapple, we always have at least a bunch or two of bananas, which we not-so-secretly hope we don't eat before they start to brown so we can use them for flavorful smoothies, pancakes and quick breads.

We prefer to use vegan chocolate chips or carob chips, which can be found in specialty and health food stores or online.

Tossing the chocolate chips in a little bit of flour prevents them from sinking to the bottom of the muffins.

You can also bake this as a loaf. Lower oven to 325 degrees and bake for 50 minutes

Preparation Time (including baking) 50 minutes

Difficulty Easy

Wet Ingredients

• 2 Eggs plus 2 Egg Whites
• 1/2 Cup Agave Nectar
• 1/2 Cup Maple Syrup (Grade B)
• 2 1/2 Cup Mashed Ripe Bananas
• 2/3 Cup Milk (we like Organic Vanilla Soymilk for this recipe)
• 1 Tbsp Apple Cider Vinegar (you can substitute Lemon Juice or White Vinegar)
• 2 tsp Vanilla Extract

Dry Ingredients

• 2 Cups plus 1 Tbsp Spelt Flour
• 1 Tbsp plus 1 tsp Baking Powder
• 1/4 Flax Meal
• 1 tsp Baking Soda
• 1 tsp Salt
• 1 Cup Chocolate or Carob Chips

Preparation

Preheat Oven to 350 degrees

In large Bowl, whisk eggs and whites and combine the rest of the "Wet" ingredients

In a small to medium bowl, combine all dry ingredients except for the chocolate chips and 1 Tbsp of Spelt Flour

In a small bowl, combine Chocolate Chips and 1 Tbsp Spelt Flour

Add dry ingredients to wet ingredients and mix just until incorporated. Do not overmix.

Add chocolate chip/flour mixture

Divide mixture into 12 large muffin compartments. Bake for 25 minutes, or until golden on top and toothpick come out clean when inserted into muffin