The vegan mayo makes these homey, flavorful muffins soft and moist.
2/3 cup whole wheat flour
1/3 cup all-purpose flour
2 tsp. baking soda
1/2 tsp. cinnamon
1 tsp. powdered stevia
1/4 tsp. salt
1 very ripe banana, mashed
1 cup unsweetened applesauce
1/2 cup NayoWhipped Sandwich Spread or other vegan mayo
1 tsp. vanilla extract
1/3 cup vegan chocolate chips
3/4 cup pecans, chopped
Lightly oil muffin tins and preheat the oven to 350-degrees F.
In a large bowl, combine the flours, baking soda, cinnamon, stevia and salt. Set aside.
In a medium-sized bowl, whisk together the banana, applesauce, Sandwich Spread and vanilla. Pour into the flour mixture and stir until combined – then gently stir in the chips and pecans.
Spoon batter into eight of the greased muffin tins and bake for 25-30 minutes. Allow muffins to cool in the pan for about 10 minutes before carefully transferring them to a cooling rack. Devour while still warm. These freeze well.