Chocolate Chip Banana Muffins

I have been babysitting my nieces this past week, and have been giving them some baking lessons. We have been having a blast! We made these together, and they ended up eating almost all of them in one sitting... can't say I blame them!

The muffins are extremely moist and delicious. I hope you enjoy them as much as my nieces did!

Ingredients:

• 2 1/2 cups flour
• 1  teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 5 ripe bananas, mashed
• 2/3 cup coconut oil, melted
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 2 cups vegan chocolate chips

Preparation:

1. Preheat oven to 350 degrees
2. Line 12 muffin/cupcake tins with paper (you can also grease them, instead)
3. In a large bowl, mix together the flour, baking soda, baking powder, sea salt, and chocolate chips together. Set aside.
4. In a medium bow, mix together the mashed bananas, coconut oil, brown sugar, and vanilla extract.
5. Add wet ingredients to the dry ingredients, and begin to fold them together with a rubber spatula. Once the dry ingredients have mostly dissipated into the wet- STOP MIXING! (You do not want to over-mix muffins because it makes them become more dry once baked. If you leave little bits of dry ingredients showing in the batter, they come out a lot more moist! Sounds a bit contradicting, but it is not! I swear.) 
6. Using a scoop or spoon, fill muffin tins about 3/4 full.
7. Bake for 19-22 minutes-- until top springs back when lightly touched.
8. Remove muffins from the oven, and let cool.

Enjoy!!