1cupall-purpose flourcan substitute with whole wheat
¼cupmaple syrupI subbed with ½ cup applesauce plus about ¼ cup of brown sugar
½cupmilk of choiceI used soy milk
Preheat your oven to 350°F. Generously grease or line a standard muffin pan (or 6 cup muffin pan if you have it. I used a standard 12 cup silicone muffin pan and did not grease or line it).
In a large bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon.
Mix in the maple syrup, milk, vanilla, and banana until a few dry streaks remain.
Fold in the chocolate chips until just blended. Do not over mix.
Transfer the batter to your prepared baking pan and fill each well about ¾ full. Sprinkle on additional chocolate chips if desired.
Bake in your preheated oven for 20-25 minutes or until the tops are golden brown and springs back when you gently press on the tops.
Allow the muffins to cool before serving.
Leftover muffins should be stored in an airtight container in the refrigerator and will last several days. I find that they tend to get mushy if left at room temperature.Source: Barely adapted from Food With Feeling