Muffins are a staple breakfast item in our home. Tasty, and perfect with a glass of non-dairy milk. They’re also great as an after camp snack with a dollop of melted Sunbutter. I make a big batch, freeze, and zap one or two at a time in the microwave for 15 seconds or so before serving.

The natural sweetness of the bananas and the richness of the chocolate chips make them rather decadent, so I used less sugar than many other recipes I’ve seen (some have so much sugar that I would classify them as a cupcake rather than a muffin).

My son, who doesn’t have food allergies, loves these. Serve them to your non-food allergic friends and they will be surprised they are allergen free!

Banana Chocolate Chip Muffins

Makes 24
Adapted from Bombshell Bling

About Sheila Ray

I've been a full-time creative communications professional since college, and my work includes art direction, graphic design, writing and photography. I run a freelance creative marketing strategy business from my home office. I'm also a mom of two children, one of which has life-threatening food allergies. I experience, learn, and discover more about myself and God's plan for me everyday. As I share my stories, I share my faith. I hope you find my blog informational and inspirational.

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