Wednesday, February 11, 2015

Milk & Soy free Chocolate Chip Banana Muffins

It has been awhile since I have done a recipe and since I make this one frequently I thought it would be a good one to throw in the mix.  So as many of you know, my sister has been nursing twins with food allergies for about 18 months now.  Well Holden has grown out of his allergies but Garrett is still reacting to certain foods.  Anyway, during the time after she had the twins and continuing I like to try to provide food when I can for them and it has been a challenge to find recipes that are both YUMMY and milk and soy free, but this has been a fan favorite over there--especially with Corbin and now with the twins!

First you start by mashing bananas (I always make this when we have overbought on bananas and they are turning brown because I really only like slightly yellow bananas--fun tidbit about me!)  Well I use a pastry blender to mash my bananas but a fork will do just fine (though you should probably invest in a pastry blender cause its AH-MAZING--think guacamole, mashed potatoes, pie crust, the possibilities are endless...).  

You want it to be mashed with few chunks in it, unless you really like chunks--then keep more chunks in there. 

Next I mix in the sugar and egg.  I just add it right to the bananas (well actually I always crack an egg separately just in case it is bad then it wont spoil everything else).

Next add the oil.  You can use vegetable oil, but it does have a certain type of soy in it, so if you want to be sure to not add soy then use canola oil.

In a separate bowl combine the flour, salt and baking soda.  You can sift it if you really want to, but I NEVER do--I think it takes too much time and I do not think it changes the taste at all! You may want to lightly mix with a fork though, just to incorporate the ingredients.

Then bit by bit (in maybe three sections), add the flour mixture to the banana mixture and continue mixing until it is all combined, it should look something like this

At this point you can mix in chocolate chips or walnuts if you so desire.  If you are trying to make it milk free, make sure to use chocolate chips that contain semisweet chocolate and are milk free (look at the ingredients to see).  Next portion out into greased (make sure to use soy-free cooking spray) muffin tins, pouring it about 2/3rd the way full.  Then bake at 350 for about 15 minutes until golden brown.  

Ta-dah!  Now you have about 18 muffins for friends or family to devour!  Full recipe below:

Banana Bread Muffins
* 3 bananas, mashed
* 1 cup sugar
* 1 egg
* 1/2 canola oil
* 2 cups all purpose flour
* 1/2 tsp salt
* 1 tsp baking soda
* 1/2 cup chocolate chips and/or 1/4 cup chopped walnuts (optional)

Directions: Preheat over to 350 degrees F, grease pan using soy-free cooking spray.  Mash bananas, mix in sugar oil and egg until creamy and light yellow.  In a separate bowl, mix together flour, salt and baking soda then gradually add to banana mixture into all is incorporated.  Mix in chocolate chips and/or walnuts (if you want, though they are good without either too).  Pour into greased muffin tins about 2/3rds full and bake at 350 degrees for about 15 minutes or until toothpick comes out clean from center of the muffin.  Should make about 16-18 muffins.

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