Chocolate Chip Muffies

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It’s time I tell you about Muffie.

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She’s just a girl, like you and me.

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Except she happens to be my alter ego and is named after the good part of a muffin.

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You see, in college, all of my friends had really funny alter egos with unique personalities who would appear at different times. I was just always Rachel. Boring ‘ole Rachel. UNTIL one day while dining at a Panera Bread before a Gavin DeGraw concert at the local casino, my pals and I spotted a tray of lil muffies sitting in the window. I locked eyes with the muffin top delights, and just knew. I AM Muffie, Muffie is me – pillowy, sweet, full of chocolate chips, soft edges, slightly pretentious. And so, it was there in that chain restaurant that Muffie was born.

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Like the dessert she’s named for, Muffie is really the best version of myself.

 

Time: 40 minutes (prep + cooking) | Serves: 12

Ingredients:

  • 1 ripe banana, mashed
  • 1/2 cup of melted vegan butter
  • 1/3 cup of coconut sugar
  • 1 tbsp. of vanilla extract
  • 1/2 tbsp. of agave
  • Pinch of salt
  • 1/2 tsp. of baking soda
  • 1/2 tsp. of nutmeg
  • 1/2 tsp. of cinnamon
  • 1 3/4 cup of all-purpose flour
  • 2/3 cup of vegan chocolate chips

How to:

  • Preheat oven to 355 degrees
  • In a bowl, combine banana + butter + sugar + extract + agave until creamy
  • Stir in salt + baking soda + nutmeg + cinnamon
  • Fold in half of the flour, combine
  • Fold in rest of the flour until fully combined
  • Fold in 3/4 of the chocolate chips
  • On a lined baking sheet, scoop a heaping amount of batter with a cookie scoop + arrange, repeat
  • Top with remaining chocolate chips
  • Bake 14-15 minutes + let cool slightly
  • Serve
  • Sneak down to the kitchen late at night + eat all of these in the dark like the chocolate monster you are

 

 

Adapted from here!

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2 thoughts on “Chocolate Chip Muffies

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