These vegan banana gingerbread muffins are moist, tender, just sweet enough, and bursting with crunchy pecans and rich dark chocolate chips.
Preheat oven to 350° and line a 12 cup muffin tin with papers.
In a large mixing bowl, mash the bananas well with potato masher or fork. Add the brown sugar, molasses and vanilla. Stir to blend. Add the milk and coconut oil. Stir to blend.
In a separate small mixing bowl, stir together the flour, ginger, cinnamon, cloves, baking soda, and salt.
Add the dry ingredients to the wet mixture. Stir just until blended, being careful not to overmix. Fold in the pecan pieces and chocolate chips, if using.
Divide the batter among muffin cups. Optionally, top each muffin with 1 or 2 pecan halves.
Bake for about 20 minutes, or until the tops spring back when lightly touched.
Transfer the tin to cooling rack and allow the muffins to cool completely before removing from cups.