Dairy, Egg and Nut Free Banana Chocolate Chip Muffins

_rkp2672As a runner I tend to always have a stash of bananas at my house. They are a fast and nutritious recovery snack especially after long runs. However, I have a thing for how ripe a banana should be when I eat it; perfectly yellow with just a hint of green. If that banana even remotely looks speckled…it gets saved for my kids who aren’t as neurotic as me. If the bananas have even more speckles then it gets made into delicious banana bread or muffins.

This is the perfect recipe to make for a yummy breakfast or after school snack. I’ve even packed it in their lunchboxes or road trips. Who doesn’t love the combination of banana and chocolate?

DAIRY, EGG AND NUT FREE BANANA CHOCOLATE CHIP MUFFINS

Yield: 12 muffins

 

2 medium bananas, mashed

2 tablespoons water

1/2 cup dairy-free margarine, melted

1/4 cup dairy-free buttermilk (mix 1/4 c. soy milk with 1/4 T. vinegar and let stand 5-10 minutes) 

2 cups unbleached all-purpose flour

2/3 cup granulated sugar

11/2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup dairy-free mini chocolate chips

 

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

 

28 Responses

  1. This sounds really good! I’m going to try it sometime when I have some bananas in the house. Today, though, I’m trying your oatmeal raisin cookies. Can’t wait!

  2. Kelly, these sound great, but I’m stumped as to measure out 1/4 Tablespoon. Should that be 1/4 teaspoon or am I missing the right measuring spoon? 😉

  3. Hi Lorraine, great question. You have two options. Make 1 cup of buttermilk bt measuring 1 Tablespoon white vinegar into a liquid measuring cup, and adding enough soy milk to the one cup line. I actually do this quite often because I always make double batches of goodies to freeze later. Alternatively, just take a 1 Tablespoon , and fill it just 1/4 of the way. If you go a little over or under (like say a 1/2 Tablespoon) no big deal, it won’t really change the end result. Does that help?

  4. Yes, that helps alot! Thanks. I love what the soy buttermilk does to our allergy safe treats.

  5. I made these this morning and they were fantastic! We had to substitute the flour and baking powder with gluten and corn free alternatives, but they still turned out delicious and super easy! By far the best allergy free muffins I’ve made to date! Thank you!

  6. These were amazing! I cannot wait to make them again. . .thanks for another yummy recipe that doesn’t even taste egg-free!

  7. One of my sons is soy-allergic; do you think I could make the “buttermilk” with rice milk instead of soy? I am so interested in this recipe–I have had allergy-free banana bread turn out terrible in the past, but this looks good and I’d like to try it!

    • Absolutely Sarah! It would work exactly the same. I promise you’ll love it, and eliminate the chips if you want.

  8. oh. my. goodness. You are a genius! They are soooo good. I think I will be making more tomorrow! I have really only had one truly successful allergy-free dessert so far that was not made from a mix–and even the mix ones are iffy. These are wonderful!

    *In addition to substituting rice milk for the soy, I used canola oil instead of the margarine, and whole wheat pastry flour instead of the all-purpose flour. Results are still fabulous!

  9. Never a disappointment from this site. I made these this morning and they are awesome. Best muffin I have made to date. Thanks.

    • awesome!! Thanks so much for your comment Liz! My book doesn’t have chocolate chocolate chip muffins BUT I am already working on new recipes so this is on my list. I will get cracking and post soon. I LOVE the flavor combination and thanks for your suggestion!!

  10. Question. On Christmas Day it has become a tradition for all the kids to eat chocolate-chocolate chip muffins at Nana’s house for brunch after we open gifts. Does your new book have a chocolate-chocolate chip muffin recipe or do you have one that you will be posting? If so I would love it. Of course I don’t need it till December but it would be very much appreciated.

  11. I have been making this banana muffin recipe into mini muffins every week for about three weeks now and I think my son is addicted to them. This recipe makes 36 perfect mini muffins in just about 11 minutes at 375.

    • Thanks Liz for the tip!! I love the mini muffin idea too, and they are perfect for lunchboxes and morning snacks!! Freeze the extras if you want so you don’t have to keep making them every week!! 🙂

  12. I am going to have try and get ahead of the muffin madness around here. Once there are two bananas left my three year old declares “it is time to make the muffins”. Then my husband does his part by eating the ones my son doesn’t.

  13. Delicious! I only had one banana, so I added one large apple, chopped. I also added a pinch of cinnamon and substituted yogurt for the buttermilk. Everyone loved them! Thank you!

    • Thanks Wendy for the comment. I love the chopped apple idea and my gosh…I will put cinnamon in anything I can!! I’ll have to try it that way…thanks!

  14. I’ve recently found your website and had heard you raving about these. When my daughter and I found out yesterday that she has outgrown her banana allergy, we thought it was time to try time. She enjoyed them. The surprising thing is that my son (only allergic to cashews) raved about them! He couldn’t stop talking about how good they were. He normally tries and likes most things that Catharine has, but he isn’t big on muffins. Thanks for the recipe!

    She is currently allergic to eggs, milk, peanuts and potatoes. I’m very much looking forward to your book!

  15. YUM! I made mini-muffins, and used regular sized chocolate chips which made for a delicious muffin-to-chocolate-chip ratio. My husband called them “quite possibly the best thing [he has] ever eaten!”

  16. Yet another hit in our house. We made a batch of regular muffins and a batch of mini muffins – yum! My children and their non-allergy cousins even eat them for dessert! I followed Sarah’s lead and used canola oil instead of maragine and used a half and half blend of white and whole wheat flour to great results. Thanks again!!!

  17. Off-the-hook ridiculously delicious!!! I usually don’t like any type of banana muffin but these are awesome! My husband said they were the best he ever tasted and when I told him they were egg/dairy free he about fell off his chair in shock. Thanks Kelly!

  18. Kelly — Your site is fanastic! These muffins come together so quickly. So yummy! I linked to your recipe, site and cookbook from my MSPI food blog. I’m looking forward to making more of your recipes. Thanks!

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  20. Just made these for my 2 year old daughter. I used spelt flour, coconut oil instead of margarine and put in some cinnamon and vanilla for the extra taste as I can not use chocolate chips. Best muffins I have made!

    Thank you so very much for this recipe! Even my picky eater husband liked them a lot. I finally have something I can make as birthday muffins for my daughters birthday as I want her to have a birthday where there are only things on the table that she is allowed to eat. Every other party will be different anyway. I’m just learning to live a “normal life” in this alternative food world and you are a great help! Thank you very much!