2. In a large bowl, mix together the mashed bananas, peanut butter, egg replacement (or the beaten eggs), maple syrup (or honey), baking soda and vanilla extract until smooth.

3. Next fold in the chocolate chips. Evenly divide batter into muffin liners.

4. Bake for 20-25 minutes until the toothpick comes out clean. Transfer muffins to a wire rack to cool.

Enjoy! 😊

Notes

* To Store: These muffins will keep for up to 3-4 days in an airtight container.

*To Freeze: They freeze well for up to 3 months. Let them thaw at room temperature.

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RECIPES KEY

Dairy Free

Gluten Free

Contains Nuts

Vegan

Vegetarian

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