Thursday, September 9, 2010

Banana Chocolate Chip Muffins

I think that banana bread was the first recipe that I made that was dairy and egg free.  When I began I used egg replacer, but sometimes when I ran out, my local store didn't always have more in stock.  I wanted to use regular baking ingredients and still have tasty bread.  I did some experimenting and came up with this recipe.  I often double the batch and freeze the extras to use for breakfast when I haven't had time to bake.


1 ½  c flour
½ c sugar
3 tsp baking powder
1 tsp baking soda
2 tbs wheat germ
½ tsp salt
1 tsp vanilla
3 tbs water
3 tbs canola oil 
2 tbs orange juice
¼  c soy vanilla yogurt
1 c mashed ripe banana
1/2 c dairy and peanut free chocolate chips such as Divvies

Grease muffin cups with shortening, I like to use Spectrum Organic.  Preheat the oven to 350 degrees.  Combine the dry ingredients in a large bowl.  Stir together until blended.  Make a well in the center and add the wet ingredients.  Mix on low with an electric mixer for 1 minute.  Stir in the chocolate chips.  Spoon into muffin cups and bake for 20 to 22 minutes.  

You can also omit the chocolate chips and just make plain banana muffins or you make a loaf of bread by baking for 35 to 40 minutes.  



  1. Very cool Amy! Love it. Will have to try this recipe!

  2. Thanks, Geraldine! Let me know how they turn out.