Banana Chocolate Chip Cupcakes!

... over-ripe bananas. Don't throw them out! Experiment with this recipe! If you don't have chocolate chips, try adding some nuts or dried fruit - your cupcakes are sure to turn out delicious! 

Wet Ingredients:

• 1 Cup non-dairy milk
• 1 Teaspoon Apple Cider Vinegar
• 1 1/2 Over-ripe Bananas, Mashed
• 1/4 Cup Coconut Oil
• 1 Teaspoon Vanilla Extract

Dry Ingredients:

• 2 Cups Whole Wheat Pastry Flour
• 1 Cup White Sugar
• 1 Tablespoon Baking Powder
• 1/2 Teaspoon Salt
• 1/2 Cup Vegan Chocolate Chips

Procedure:

1. Preheat oven to 350F/180C for 15 minutes. Lightly grease a muffin tin or line it with paper liners.
2. In a small bowl mix together the milk and vinegar and set aside for about 5 minutes or until it curdles.
3. In a large bowl, whisk together the dry ingredients and make a well in the center.
4. To it add the milk mixture, applesauce, oil and vanilla extract. Mix together until the batter is just moistened. Fold in the chocolate chips and nuts, if using.
5. Scoop out about 1/3rd cup of batter in each muffin cup. Bake for about 25-27 minutes or until a toothpick inserted in the center of a muffin comes out clean. Mine was done in 25 minutes.