As 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 buttermilkÂ (mix 1/4 c. soy milk with 1/4 T. vinegar and letÂ stand 5-10 minutes)Â
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 375ÂºF, 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.