Egg-Free Banana Chocolate Chip Muffins

One of the keys to surviving this diet is having friends and family that support you through it. They can be such an encouragement. Of course, if they have been through it themselves, then they are doubly wonderful. I'm fortunate enough to have so many friends right here in Omaha that have dealt with MSPI and can share their knowledge (and recipes!) with me. Many of them read this blog, and I want you ladies to know I love all of you very much!

Now, one of these wonderful friends of mine is Laura, who gave me this recipe, which comes from the Food Allergy Mama blog. Food Allergy Mama has a new baking cookbook. The recipes are free of dairy, eggs and nuts. Some of the recipes do contain soy, so either avoid those or find an MSPI-friendly substitute. The great thing about her recipes is that she doesn't use any unusual substitutions (like special egg replacers, etc.) other than making sure the "regular" ingredients are safe. And for anyone who avoids eggs, you know how hard it is to bake without eggs, but Food Allergy Mama's recipes are fantastic!

These muffins are great for breakfast, snacks and as a healthy dessert.


Egg-Free Banana Chocolate Chip Muffins

2 medium bananas, mashed
2 tbsp. water
1/2 cup MSPI-friendly margarine, melted
1/4 cup soured rice milk*
2 cups unbleached all-purpose flour
2/3 cup granulated sugar
1-1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 cup MSPI-friendly chocolate chips

Preheat oven to 375ºF, and coat a 12-cup regular-size muffin pan or a 24-cup mini muffin pan with baking spray.

In the bowl of a stand mixer fitted with the paddle attachment, combine mashed banana, water, melted margarine and soured rice milk 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 chocolate chips and divide batter evenly among prepared muffin cups.

Bake 15-20 minutes for regular muffins or 12-15 for mini muffins, or until golden brown and cake tester comes out clean.

* To make the soured rice milk, mix together 1/4 cup rice milk with 1/4 tbsp. lemon juice or vinegar and let stand 5-10 minutes.

Tip: If you want to use a frozen banana and didn't take the time to thaw it, place the frozen banana in the sink under a stream of hot water for a few minutes. Peel the banana, removing any strings, etc. If the peeled banana is still frozen, zap it in the microwave, about 1 minute, until it's soft and can be mashed easily.