Banana Chocolate Chip Muffins

I've been making this recipe on a regular basis.  It's fairly flexible in terms of flour; you can use whole wheat, white whole wheat, or just regular all-purpose flower.  I've used all with good results.

I have adapted the recipe from The Joy of Vegan Baking: The Compassionate Cooks' Traditional Treats and Sinful Treats by Colleen Patrick-Goudreau.  Most of the recipes I've made from this book have turned out great.

Banana Chocolate Chip Muffins

2 c. white whole wheat flour
1.5 t. baking soda
pinch of salt
4 ripe bananas
1 c. granulated sugar
1/2 c. canola oil
1/3 - 1/2 c. water
1 t. vanilla extract
1 c. chocolate chips of your choice (semisweet, dark, etc.)

Preheat the oven to 350 degrees.

Mix the  flour, baking soda, and salt in one bowl.  

In another bowl, mash the bananas.  I use a potato masher, and sometimes I just use two big bananas, depending.  It should be about a cup or a cup-and-a-half of mashed banana puree.  Add the sugar and oil, and mash again.  Add the water and vanilla extract, and stir.

Add the dry ingredients.  With muffins, it's important that you don't overmix, or you'll get rubbery bottoms.  Stir until just mixed.  Fold in the chocolate chips.

Grease a 12-cup muffin tray.  I use an ice cream scoop to put the mixture into each tin.  Sprinkle the tops with a pinch of demerara or large-crystal sugar.

Bake for 25 minutes.