Amygdalia's Blog

Foodie Friday - Banana chocolate chip muffins

Amy’s dairy free banana chocolate chip muffins/bread

I love banana bread.  So when we discovered my son’s food allergies, one of the first recipes I tried to find was a dairy and egg free version of banana bread.  I found a recipe for banana chocolate chip muffins, but when I was preparing the batter, it seemed horribly off.  There weren’t nearly enough wet ingredients to create a batter.  So I tweaked and I added, I measured and I mixed, and voila!  The muffins turned out moist and delicious.  But would it work for banana bread?  I gave it a try, and lo and behold, it was the best banana bread I’d ever made. 

The original recipe called for 2 large eggs.  I’ve included that, in addition to my allergen free instructions.  Do use vanilla soy milk.  I find it adds a wonderful richness to the bread.  I use Soy Dream Enriched Vanilla soy milk, which has the double benefit of being the best tasting soy milk I’ve tried, and also giving the recipe the illusion of healthfulness. 

You could omit the chocolate chips, or substitute nuts . . . but why?

Banana chocolate chip muffins

2 cups all purpose flour
3/4 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt (I always use less . . . probably used 1/4 teaspoon)
2 large eggs, beaten (I used Orgran no-egg replacer - 4 teaspoons Orgran, 4 tablspoons water, beaten well)
1 1/2 cups (about 3 medium) bananas, mashed
1/2 cup oil (I use canola)
1/4 cup vanilla soy milk
1 teaspoon vanilla
3/4 cup chocolate chips

Preheat oven to 375 degrees F. Line muffin tins with paper liners.

In a large bowl, blend together flour, sugar, baking soda, and salt. In a medium bowl, beat together eggs and bananas. Add oil and milk. Combine the 2 mixes together. Add chocolate chips.
Spoon batter into prepared muffin cups, each about 3/4 full. Bake about 20 minutes, or until the tops are golden brown and a cake tester or wooden toothpick inserted into the center of a muffin comes out clean. Cool in the pan on wire rack for 10 minutes.

For banana chocolate chip bread, follow instructions above.  Spray loaf pan with non-stick spray, and bake at 325 degrees F for 1 hour 10 minutes or until cake tester inserted into center of loaf comes out clean.


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