1cupvegan semisweet chocolate chips, divided¾ cup for batter, ¼ cup for topping
Instructions
Prepare an oven rack in the middle. Preheat the oven to 350°F and line a muffin tin with paper liners. In a small bowl, mix flaxseed meal with warm water.
Mash the banana in a medium bowl. Add the soy milk, grapeseed oil, and vanilla extract, and flaxseed meal mixture. Whisk until combined.
In a medium bowl, sift the spelt flour, organic cane sugar, baking powder, baking soda, cinnamon, and salt.
Add the wet ingredients to the dry ingredients and stir until combined. Gently fold in ¾ cup chocolate chips.
Spoon the batter into the paper liners. Sprinkle the remaining chocolate chips on top.
Bake for 25 to 30 minutes until golden brown and a toothpick inserted in the center comes out with just a few crumbs, not uncooked batter.
Notes
Store at room temperature or in the fridge for 3 days, in an airtight container.Freeze up to one month. Thaw each muffin individually when you’re ready to eat.