¾ c sugar (Increase to 1 c if you like your muffins extra sweet)
1 c unsweetened almond milk (or other milk)
1 tsp vanilla extract
½ tsp butter flavor (optional)
1 c chocolate chips
Instructions
Preheat oven to 425°F. Spritz a standard muffin pan with nonstick spray (if you use liners, spritz those with nonstick spray, too).
Combine flour, baking powder, baking soda, and salt. Set aside.
Mix mashed banana, agave/honey, sugar, milk, vanilla, and butter flavor in a different bowl. Add the dry to the wet in 2 batches, stirring until almost combined. Stir in chocolate chips.
Spoon the batter in to the muffin pan. The wells will be VERY full. Add an extra sprinkle of sugar or chocolate chips on top, if desired.
Bake for 5 minutes. Decrease temperature to 375°F (leave muffins in the oven) for 10 minutes, then decrease to 350°F for an additional five minutes.
Let cool and enjoy.
Notes
Don't forget to adjust the oven temperatures or your muffins will not bake through (they'll burn on the outside before cooking on the inside). 200 calories is much higher than the standard muffin I make, but these muffins are BIG and a fraction of the calories of a bakery bought muffin.