Recipe: Chocolate Chip Banana Dropsies

We’re past autumn equinox, headed for the heart of fall —  and that means baking! Reach for this recipe when you want a tasty home-baked vegan treat, from the tasty borderlands between muffins and cookies. Moist and delicious, easy to make, and easy cleanup afterwards: the golden trifecta of recipe goodness!

Ingredients

Wet ingredients:

• 2 very ripe bananas, smushed with a potato-masher
• 1 cup almond milk (or whatever nondairy milk you like)
•  1/3 cup oil (light olive oil works fine)
• 1/2 teaspoon cider vinegar
• 1/2 teaspoon vanilla extract

Dry ingredients:

• 1 cup unbleached white flour or bread flour
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup turbinado or raw cane sugar
• 1/4 teaspoon salt

Flair ingredients:

• 1/2 cup chopped walnuts or peanuts
• 1/2 cup vegan chocolate chips

Directions

Line 2 large cookie sheets with parchment paper (or oil pans well– but parchment paper works great!), and preheat oven to 350 degrees Farenheit.

In one bowl, mix wet ingredients. In another bowl, mix dry ingredients. Combine wet and dry ingredients, then stir in nuts and chocolate chips. Batter should be sticky and a slightly thinner than bread dough, but not wet enough to pour.

Using two spoons (or mixing spoon and scraping knife), drop batter onto baking sheets to make about 1-1/2″ rounds (approximately 1-1/2 to 2 tablespoons each), about an inch apart. Bake for 14 to 16 minutes, or until the drop-muffins in the center of the pan test done, via toothpick test– don’t overcook, or they won’t be as moist and yummy. Enjoy!

Production Notes

I tinkered up this recipe because I like muffins, but I don’t like washing muffin pans: ta-da, problem solved! Enjoy these drop muffins for a fast grab-and-go breakfast, quick snacks, or coworker sweet-talkin’ when you need a favor.

Be sure to read your package labels to avoid hidden animal ingredients, especially for the chocolate chips.