Friday, September 13, 2013

Egg & Nut Free Banana Chocolate Chip Muffins

I guess my theme is bananas this week!  Another recipe that I'm loving from the Food Allergy Mama, I didn't make these dairy free, but the original recipe has the substitutions for that if needed.  Make sure you use bananas that are well overripe to add a extra touch of natural sweetness.  Typically I wait until mine have more brown than yellow on them.  These bake up beautifully, I've made these several times in the past few months!  Make a big batch and store in the freezer- great for breakfast, quick snacks, school lunches....

Also!  Did you see?  I've added a Pinterest Button!  If you hover over an image, it will appear in the upper left hand corner of the picture, making it easy to pin away!

Egg & Nut Free Banana Chocolate Chip Muffins
From The Food Allergy Mama, slightly adapted by Egg Free Bakery

2 medium overripe bananas
2 tbsp water
1/2 cup butter or margarine, melted
1/4 cup buttermilk 
2 cups  flour
2/3 cup sugar
1-1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup "safe" chocolate chips (I use Hershey's)

Preheat oven to 375 degrees and line a muffin tin with paper liners.  In the bowl of a stand mixer, place peeled bananas.  Using the paddle attachment, mix bananas until they are all mashed up.  Then add water, melted butter or margarine and buttermilk.  Mix until fully incorporated.  In another bowl, whisk together flour, sugar, baking powder, baking soda and salt.  Add flour mixture to the banana mixture, mixing just until combined.  Fold in chocolate chips.  Divide batter evenly among prepared muffin cups.  (I like to do this using a 1/4 cup measuring cup.  Bake 15-20 minutes or until golden and toothpick inserted comes out clean. Remove from oven and let stand 5-10 minutes in the pan then transfer to a wire rack to cool completely.  Store in an airtight container or make a double batch and freeze the extras.  Yield 12 muffins.

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