Ingredients

1 1/2 cups whole wheat pastry flour (This makes your muffins more fluffy but you can also use regular whole wheat flour instead)
1 teaspoon baking soda
1/4 teaspoon salt
4 over-ripe bananas
1/4 cup sugar
1 tablespoon vanilla
1 tablespoon avacodo oil (or any oil you have)
1 egg
1/2 cup unsweetened applesauce
1 tablespoon unsweetened almond milk (overflowing)
13/4 cup chocolate chips (or however many you would like in your muffins)

Instructions

1. Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray. In a medium bowl, whisk together flour, baking soda and salt.
2. Add bananas, vanilla, oil, egg, milk and applesauce to a bowl. Blend on high for 1 minute or until well combined using an immersion blender, smooth and creamy. If you don’t have an immersion blender, you can use a blender instead.
3. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.
4. Divide batter evenly into muffin tin and bake for 20-25 minutes or until tooth pick comes out clean or with just a few crumbs attached. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day.