Tuesday, January 19, 2010
Banana Chocolate Chip Muffins
Free of: Gluten, Corn, Soy, Dairy, Egg, Nut*, Peanut
I adapted my favorite banana praline muffin recipe that featured in the January 2004, Southern Living issue. The recipe was submitted by Coley Bailey. We had to forgo the praline part because of milk allergies. But they are wonderful muffins.
3 small ripe bananas mashed
1 egg equivalent of egg replacer (Ener-G)
1 1/2 cups Mock Pamela's Baking mix*
1/2 cup granulated sugar
1/2 tsp gf -vanilla extract
2 Tablespoon extra light virgin olive oil (or your favorite)
1/2 cup Enjoy Life chocolate chips
Mix up your egg replacer and let it sit and thicken. Mash the bananas in a medium bowl. Add egg replacer to the mashed bananas. Add the pancake mix, sugar,extract, oil and chocolate chips. Mix together until the dry ingredients are moistened. Spoon mixture into baking cups in your muffin pan. Bake at 400 degrees for 15-20 minutes. Remove and cool on wire racks.
Makes 1 dozen.
*Replace the nut flour in the Mock Pamela's mix with flax meal to make it nut free.