• To begin with, Preheat your oven @ 200'C for 10 mins.
• Line the muffin moulds tray with muffin liners and brush them lightly with oil.
• In a bowl add chocolate chips and slivered almonds. Sprinkle some whole wheat flour over so that it should not sink in the batter.
• In a mixing bowl, sieve the whole wheat flour, baking soda, baking powder, cinnamon powder and a pinch of salt at least for 3 times. Keep it aside.
• Next, peel and mash bananas using back side of the fork.

Make batter for muffins

• Meanwhile mix your wet ingredients in a bowl. For that add oil, brown sugar and vanilla essence and whisk well to combine until the sugar is completely dissolved.
• To this add mashed bananas and whisk it well.
• Now pour the wheat flour mixture in small batches to the wet ingredients and gently fold it using a spatula in one direction.
• Do not over whisk or fold the mixture. The mixture will be quite thick as shown in the picture.
• At this stage you can add 1/8 cup of 2 ingredient homemade almond milk or any plant based milk to adjust the consistency.
• Pour in the batter upto 3/4 level of muffin liners giving it enough space to rise when baking.
• Top this with flour coated chocolate chips and slivered almonds.

Bake the muffins

• Tap the muffin tray 2-3 times on the kitchen counter. Bake them in preheated oven @200°C for first 5 minutes.
• The trick to making vegan banana muffins that raise very well is to bake the muffins at the high-temperature of  for 5 minutes.
• Then, reduce the oven temperature to 180°C and keep baking for 15 to 20 minutes or until the muffins turn golden brown and the skewer inserted in the centre of baked muffins comes out clean.
• Since the temperatures of every oven may vary, I would suggest to keep an eye after 15 minutes.
• Once baked, let it rest in the oven for 5 minutes. After that, remove the muffins pan from the oven and place on a wire rack for cooling.
• Once the muffins cool down for a few minutes, then enjoy!