Raising Jordans

I am home sick today (thanks to the little kindie who was sick in my hands last week), but I am not very good at the sitting still and resting thing.  So today I got a whole manner of things accomplished from renewing my passport to creating a new healthy muffin recipe (and eating most of them).  These egg-less, refined sugar-less, butter-less muffins may very well be my fave muffins I have ever made. The coconut milk keeps these gems moist, where as the dark chocolate gives them a delicious richness.

Vegan Banana and Dark Chocolate Muffins

Makes 12

Ingredients

• ½ cup of coconut milk
• 2 thawed frozen bananas
• ¼ cup of oil
• 1 tsp of Vanilla
• ¾ cup of agave nectar
• 1 cup of whole wheat flour
• 1/3 cup of cocoa powder
• ¾ tsp of baking soda
• ½ tsp of baking powder
• ½ cup of dark chocolate chips

Directions

1. Preheat the oven to 350 degrees and line a muffin tin.
2. Cream together the coconut milk, bananas, oil, vanilla and agave nectar.
3. Mix in the flour, cocoa powder, baking soda and baking powder.
4. Stir in the chocolate chips.
5. Fill muffin tins and bake for 15 to 20 minutes or until a toothpick comes out clean