Vegan Banana Chocolate Chip Muffins

Combine the milk and vinegar in a measuring cup and let sit for 5–10 minutes.

Preheat oven to 425ºF. Line a regular-sized muffin tin with paper liners.

In a large bowl, mix together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon.

Whisk together agave, oil, vanilla, and the milk and vinegar mixture and stir. Then stir in bananas. Stir together dry and wet ingredients. Do not over-mix! Fold in chocolate chips.

Fill each cup in the muffin tin to be almost completely full, about ¼ cup. Sprinkle with sparkling sugar, if using.

Bake at 425ºF for 5 minutes. Then decrease the heat to 350ºF and bake for another 5–8 minutes. Remove from oven and let cool for a few minutes before removing from the tin and serving.

Note: These freeze great, too! Keep in an airtight container or freezer ziplock baggie. Warm in the microwave (about 15–30 seconds depending on your microwave) before serving!