Step 1
Preheat oven to 425°F (218°C). Line a standard muffin tin with paper liners. Set aside.
Step 2
In a large bowl, whisk together all-purpose flour, ⅔ cup (113 grams) chocolate chips (or chopped chocolate), baking powder, ground cinnamon, salt, and baking soda until well combined, and the ingredients are evenly distributed. Make a well in the centre of the dry ingredients.
Step 3
In a medium bowl, combine mashed bananas (see Chef’s Tips), the Redpath® Golden Yellow Sugar, oat milk beverage, canola oil, the Redpath® Granulated Sugar, and vanilla extract, stirring well until mixture is homogeneous.
Step 4
Pour the wet ingredients into the well of the dry ingredients. With a large rubber spatula, gently fold the wet ingredients together with the dry ingredients until no large flour streaks remain; do not overmix, as this will yield muffins that are dense and chewy. The batter will be lumpy. Let sit for 10 minutes to allow the flour to hydrate and any gluten formed to relax.
Step 5
With a trigger-style ice cream scoop or a small ladle, divide batter among 12 lined muffin cups, filling to tops.
Step 6
Dot the tops of the muffins with the remaining ⅓ cup (57 grams) of chocolate chips. If desired, gently press a banana slice on the top of each muffin.
Step 7
Place muffins into the preheated oven. Bake for 10 minutes. Reduce the oven temperature to 350°F (177°C) and bake for an additional 12 to 15 minutes or until tops are golden brown, and when gently pressed, the tops spring back (see Chef’s Tips).
Step 8
Remove from oven and place onto a wire cooling rack to cool; 5 minutes.
Step 9
With a small offset spatula, gently lift each muffin out and place onto a wire cooling rack to cool completely.
Step 10
If planning to eat within 3 days, store completely cooled muffins at room temperature in an airtight container lined with paper towels to absorb moisture. If not, store in a single layer in an airtight container or in a large freezer bag in the freezer for up to 3 months.
*Ensure all ingredients are at room temperature before proceeding with the recipe.
*Ensure that the chocolate used contains no dairy products by looking at the ingredient list. If chocolate chips are unavailable, use a dark chocolate bar or plant-based chocolate bar in place of the chocolate chips.
*To quickly mash bananas, use an immersion blender or electric hand mixer. The immersion blender or mixer can also be used to combine the liquid ingredients together quickly. A fork or pastry cutter can also be used to mash the bananas; note that there will be more chunks of banana in the muffins.
*Use any dairy alternative of choice for the oat milk, if desired. Options with thicker consistency work better (e.g. coconut, soy, almond, cashew). Note that some dairy alternatives will add their flavour to the muffins, and if using soy or nut-based beverages, the muffins will no longer be soy or nut-free.
*Use a neutral oil or oil of choice in place of canola oil if unavailable.
*A thermometer can be used to test the doneness of the muffins. Muffins are done when an internal temperature of 190°F (88°C) is reached.
*Redpath® Dark Brown Sugar can be substituted for the Redpath® Golden Yellow Sugar; note that the resulting muffins will have a more pronounced caramel flavour, and the colour of the muffins will be darker.
*Do not cool muffins completely in the tin, as this will steam the bottoms, leaving them soggy.
