food allergies | Cupcake Love

Banana Chocolate Chip Muffins #dairyfree #eggfree #nutfree

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

4 ripe bananas, mashed with a fork
2/3 cups canola oil
1 1/3 cup non-dairy milk
1 Tablespoon vanilla extract
1 teaspoon almond extract
2 1/2 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
¾ cup sugar
1 cup non-dairy chocolate chips

Procedure:

Preheat oven to 350 degrees. Prepare muffin pans with liners and spray with allergen-free baking spray.
Stir together flour, baking soda, baking powder, salt, sugar, and chocolate chips. Set aside.
Mix together mashed bananas, canola oil, non-dairy milk, vanilla and almond extracts.
Add wet mixture to dry mixture. Stir just until combined.
Scoop batter into prepared muffin tins, filling about 2/3 full.
Bake 20-25 minutes until golden brown and toothpick comes out clean.
Cool in pans on wire rack for 10 minutes. Remove muffins from pans to cool completely.

banana chocolate chip muffinsLR