I’m not going to sugarcoat it: we’re all getting a little punchy, and we’re only 19 days or so into our COVID-19 social-distancing efforts. I’ll skip the commentary on what this means about us as a species; even a dedicated introvert like me can admit that wanting to stay in is a lot different than having to stay in. Instead of sobbing into my hard cider, I’ve been channeling my rage/fear/anxiety into a whole lotta cooking. Like this. And this. And these vegan banana chocolate chip muffins.

In an attempt to prevent the looming hundred-pound weight gain from eating my feelings, I’m mixing the indulgent with the light yet still comforting. These muffins are low in refined sugar and fat. They also contain a fair amount of fiber, and use up those over-the-hill bananas that are shriveling into blackened sleeves on your countertop.

These overripe—as in, so ripe, their aroma practically wafts past you in a cartoon bubble whenever you walk by—bananas are key to making vegan banana chocolate chip muffins. As bananas ripen, their starches are converted to sugars. This makes them an excellent natural sweetener, so you can use less sugar. (Even better: they’re still considered low glycemic index foods.) The overripe banana’s soft yet sticky texture also helps bind the recipe, so there’s no need for eggs, or even flax “eggs.”

As for the chocolate chips, do yourself a favor and use a decent brand, not the grocery store’s generic version of Nestle chips. The flavor will be that much richer, so even if you’re craving multiples, you’ll be better able to satisfy your cravings with just one. Or maybe two. Or three. But that’s it. Really.

Want even more suggestions for drowing your frustrations in food? Follow Eating My Feelings, my new column in the Greylock Glass.

Vegan Banana Chocolate Chip Muffins

Ingredients

• 1 cup wheat flour
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, warmed, or canola oil
• 1 teaspoon vanilla extract
• 1/3 cup organic sugar 
• 2 large overripe bananas, mashed
• 1/3 cup no-sugar-added applesauce
• almond milk, as needed
• 1/3 cup chocolate chips 
• 1/4 cup walnuts (optional)

Instructions

1. Preheat the oven to 350 degrees. Grease a muffin tin, or line it with paper or reusable silicone liners. In a medium bowl, combine the flour, baking powder, baking soda, and salt.
2. In a large bowl or a stand mixer, combine the oil, sugar, and vanilla. Add the bananas and applesauce and mix well.
3. Add the dry ingredients to the wet and mix just until combined. If the batter is too dry, add a small amount of almond milk until the consistency is loose enough to easily spoon into the muffin tin.
4. Fold in the chocolate chips and walnuts, if using. Spoon the mixture evenly into the muffin cups, filling each 2/3 to 3/4 full. Bake for 20 to 25 minutes, until the tops are golden brown and spring back lightly when pressed, or a toothpick inserted in the center comes out clean.
5. Remove from the oven and allow the muffins to cool in the tin for 10 minutes. Remove them to a rack, and allow them to cool completely, or enjoy warm.