The Fluffiest High Fibre Chocolate Chip Muffins

Preheat oven to 350F. In a bowl combine wheat bran, quick oats, whole wheat flour, oat bran, chia seeds, baking powder, baking soda, salt, cinnamon, nutmeg and ginger powder. Whisk together.

In a separate bowl combine mashed bananas (if using frozen then thaw or place in the microwave until softened and the peel comes off easily discard any liquid that comes out and only use the banana), brown sugar, oil, and vanilla. Whisk together until fully combined.

Add the dry ingredients and soy milk to the oil mixtures and mix until just combined (do not overmix). Then add apple cider vinegar and mix again until just combined. Top with chocolate chip and mix until spread evenly.

In a lined muffin tray, fill each muffin cup to the top (for extra chocolatety goodness sprinkle some more chocolate chips on the top) and bake for 18-22 minutes until golden brown and a inserted toothpick comes out clean. **If using a mini muffin tray, fill each mini muffin cup 3/4 and bake for 13-15 minutes until golden brown and a inserted toothpick comes out clean.