⅔ cup whole wheat white flour or whole wheat pastry flour
⅓ cup ground flaxseed
½ cup brown sugar
1 tsp baking soda
2 tsp cinnamon
½ tsp nutmeg
¼ tsp salt
1½ cups mashed bananas (3 large)
2 large eggs, lightly beaten
⅓ cup unsweetened vanilla almond milk
¼ cup coconut oil, melted and cooled
1 tsp vanilla
⅓ cup mini chocolate chips
Instructions
Preheat oven to 425 degrees F and spray or line a 12-cup muffin tin; set aside.
In a medium bowl, whisk together the wheat bran, flour, flaxseed, brown sugar, baking soda, cinnamon, nutmeg, and salt; set aside.
In a large bowl, mash up the bananas. Add the eggs, almond milk, coconut oil, and vanilla; whisk well to combine.
Add the dry ingredients to the banana mixture and stir just until combined; fold in the mini chocolate chips.
Scoop batter into muffin wells and reduce the oven temperature to 400 degrees F; bake the for 18-20 minutes or until an inswerted toothpick is cleanly removed. Let sit in the pan for 5 minutes before removing to a wire rack to finish cooling.