Vegan Banana Chocolate Chip (or toasted walnut) Muffins

Found this in a vegan cookbook and I like how simple the ingredients are- especially that it doesn't require milk/yogurt/buttermilk since I rarely have those in the fridge. Sorry folks- obviously this is not my best photography- I think it was a last ditch attempt to get a photo before diving in to enjoy the goods!

Method:
Stir together dry ingredients:
2 cups whole wheat flour (or mixture of 1 C whole wheat flour and 1 C of other flour- cornmeal, cornflour, rice flour, hazelnut meal, etc.)
1.5 tsp baking soda
0.5 tsp kosher salt

Beat together wet:
1/4 - 1/3 C coconut oil (or substitute other oil)
<=1/2 cup sugar (the original recipe had 1 cup sugar; but I thought with 1/2 a cup it was still pretty sweet like cake. Next time I'll try 1/4 C sugar)
3-4 very ripe bananas, mashed
vanilla extract
1/4 C water

Mix together dry and wet, don't overmix. Now add 1/4 cup or up to 1 full cup chocolate chips (or mini chocolate chips or chunks of chocolate) OR, optionally use chopped toasted walnuts.

Pour into lightly greased muffin tins and bake at 350 F for 20-25 minutes or until done in the middle.

Freezes well- just pop out of the muffin pan when cooled and pack in ziplock bags.

Estimated Nutrition: If you pour into 14 muffin cups, then each muffin (1/14 of recipe) is approx 150 calories, 3 grams protein, 27 grams carbohydrate, 5 grams fat).