Sunday, February 5, 2012

Banana Chocolate Chip Muffins

What do you do with the very ripe bananas on your counter? Make banana muffins of course! This delightful muffin is light, moist and chocolatey. The recipe comes from  my new friend Micaela, who makes them gluten free with the substitution of Bob's Red Mill gluten free all purpose flour for regular AP flour. Micaela tells me that this is a very forgiving recipe and can handle pretty much any substitution. Next time I might try using corn oil instead of the Earth Balance.

I have posted her original recipe with vegan subs in the parenthesis. Enjoy!

3 lg bananas
1 1/2 c flour 
1 c brown sugar
1/2 c butter (1 Earth Balance stick)
2 egg (2 Tbsp ground golden flaxseed mixed in 6 Tbsp water)
1/4 c sour cream (1/4 cup rice milk with a couple drops of lemon juice to sour it)
1/4 tsp salt
1 tsp vanilla
1 tsp baking soda
1 1/2 tsp baking powder
1 cup vegan chocolate chips or nuts (optional)

1. Preheat oven to 350
2. cream together butter and sugar
3. add sour cream, eggs, mashed bananas and vanilla
4. mix all dry ingredients and add to mixture
5. pour batter into greased muffin tins or lined with baking cups
6. Bake for 20-30 minutes until muffins are golden brown and spring back to the touch
7. ENJOY!!!!!

1 comment:

  1. YUMMY Mommy! can you bake me some more?? They're all I want to eat