^[1]These chocolatey banana and peanut butter muffins are healthier than your average muffin, as they’re not made with processed oils or heavily refined sugars. They’re quite tasty too, if I do say so myself! Recipe and photo contributed by Dianne Wenz of VeggieGirl.com. ^[2]

Makes: 12 muffins

• 1 cup spelt flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• ½ teaspoon cinnamon
• ½ cup organic sugar such as sucanat or coconut palm sugar
• ¼ cup peanut butter
• 1 cup mashed over-ripe bananas (about 2 bananas)
• 1/4 cup non-dairy milk
• 1 teaspoon vanilla extract
• ½ cup chocolate chips

Preheat over to 350º F. and line a muffin tin with 12 liners.

In a large mixing bowl, combine the flour, sea salt, cinnamon, baking powder, and baking soda.

In a separate bowl, mix together the sugar, bananas, non-dairy milk, peanut butter and vanilla.

Add the wet mixture to the dry, stirring just to incorporate. Do not over mix. If the mixture seems too dry, add another 1/4 of non-dairy milk. Fold in the chocolate chips.

Divide mixture between the muffin liners and bake for 15 to 18 minutes, or until a toothpick inserted in the middle comes out clean.

• Find lots more muffin recipes in Muffin Mania. ^[3]
• Sweet tooth still craving? Here are more Vegan Baking and Sweets ^[4].