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.