Olive Oil Chocolate Chip Banana Muffins

Have you ever baked with extra-virgin olive oil before? If not you are in for a pleasant surprise. Extra-virgin olive oil is a great vegan baking swap for non dairy butter and coconut oil. It contains beneficial monounsaturated fats and antioxidants, and is often cheaper and easier to find in your local markets! Olive oil can have a strong olive flavor if you use certain varieties, but the sweetness of the bananas and the acid from the vinegar do a great job of neutralizing them here. The result is a delicious muffin with a tender crumb that’s great for breakfast, snacks, and whenever a chocolate craving hits. They also freeze well, making them perfect for meal prep! For so many reasons I find myself returning to this recipe again and again.

Recipe for Olive Oil Banana Muffins

Makes 9-12

Ingredients:

1/4 cup unsweetened almond milk

1/2 teaspoon apple cider vinegar

3 spotted ripe bananas 

1/3 cup extra-virgin olive oil

1/2 cup sugar

1 teaspoon vanilla extract

1 cup all purpose flour

3/4 cup spelt or whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

Pinch sea salt

1/2 cup chocolate chunks, optional

Instructions:

Preheat oven to 375 degrees F.

Oil muffin tins or line with paper liners. If you like larger bakery style muffins prepare 9 cups. If you like smaller snack size muffins, prepare 12 cups.

Place almond milk in a small bowl with vinegar. Set aside for a moment to curdle. Peel and mash 3 bananas in a large bowl. Add olive oil, sugar, vanilla and milk mixture and stir. Add flour, baking powder, baking soda, and salt, and mix until just combined. Fold in chocolate chunks if using. Divide batter evenly among your prepared muffin tins. 

Bake for 20-25 minutes, until muffin top springs back to the touch, and edges are browning.