Banana-Chocolate Chip Spelt Muffins These muffins are every bit as decadent as their dairy-laden cousins. Makes 12 Muffins
	Ingredients: 1 cup mashed ripe bananas 2 teaspoons baking powder 1/2 cup soft tofu 1 teaspoon baking soda 3/4 cup evaporated cane sugar 2 cups Arrowhead Mills spelt flour 1/2 teaspoons sea salt 1/2 cup dairy-free chocolate chips 1 tablespoon egg whites (from about 1 egg)
	Instructions: 1. Preheat the oven to 350°F. In a mixing bowl, combine the bananas, tofu, sugar, salt and egg whites. Mix thoroughly. Add the baking powder, baking soda and flour. Mix gently. Stir in the chocolate chips. 2. Spray a nonstick muffin tin with canola oil spray. Evenly distribute the mixture into 12 muffin cups. Bake for 24 to 28 minutes. Store for up to 3 days in an airtight container.

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