Pre-heat oven to 350 degrees.
Melt the vegan butter in a microwave very quickly. Just enough to melt it but not to get it hot. Set it in the fridge for five minutes to cool it off. In a large mixing bowl, smash down the bananas with a fork. Then add the rest of the wet ingredients and stir or mix well until mixture is smoothish.
3 large overripe bananas, ¼ cup vegan butter, ⅓ cup organic granulated sugar, 1 teaspoon vanilla, 1 teaspoon apple cider vinegar
In another smaller mixing bowl, measure out the flour by spooning it into the measuring cups, then leveling it off with the back of a knife. This ensures you don't use too much flour and make the muffins too dense. Add all of the other dry ingredients and stir.
1½ cups whole wheat flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt, ½ cup dairy free chocolate chips
Mix dry ingredients into wet ingredients. Stir just enough until it's mixed well. Don't over mix.
Grease a muffin pan and spoon muffin mixture into the muffin pan. Sprinkle tops with a little extra sugar. Bake for about 20 minutes, or until you can insert a toothpick into the muffins and it comes out dry. Let cool on a rack.