Banana Chocolate Chip Muffins

Having a son with an egg allergy can be quite difficult when baking just about anything. Egg replacements just don't taste the same. We have tried so many different recipes and replacements and were always disappointed with the outcome...that is, until we heard about the Food Allergy Mama. She has a blog and just came out with a cookbook and I have been baking way too much because of her. All her recipes are designed to be safe for those who suffer from food allergies. Her son is allergic to dairy, egg and nuts. Jack does not have a dairy allergy so when her recipes calls for dairy free milk (soy or rice) or dairy free chocolate chips, etc. we use regular milk and regular chocolate chips. Every recipe I have made has been amazing. There are no weird ingredients or substitutions either. It has been great to have a "go to" cookbook for making normal things that Jack can eat. I love her banana chocolate chip muffin recipe which I am sharing with you here. To learn more about the Food Allergy Mama and her recipes you can go to her blog at

BANANA CHOCOLATE CHIP MUFFINS, adapted from Kelly Rudnicki, the Food Allergy Mama

Yield: 12 muffins

2 medium bananas, mashed
2 tablespoons water
1/2 cup margarine, melted
1/4 cup buttermilk (mix 1/4 c. milk with 1/4 T. vinegar and let stand 5-10 minutes)
2 cups unbleached all-purpose flour
2/3 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mini chocolate chips

Preheat oven to 375ºF, and spray a 12-cup muffin pan with baking spray.

In the bowl of a stand mixer fitted with the paddle attachment, combine mashed banana, water, melted margarine, and buttermilk until well incorporated.

In a medium bowl, combine flour, sugar, baking soda, and baking powder with a wire whisk. Add dry ingredients to banana mixture, and mix well. Stir in mini chocolate chips, and divide batter evenly among prepared muffin cups.

Bake 15 to 20 minutes, or until golden brown and cake tester comes out clean.


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