Dairy-free banana-chocolate chip muffins

June 9, 2009

These were inspired by our first experience at Ike and Jane’s (a more thorough post will come, eventually, about that eatery). We were all enjoying glazed and sprinkled confections; except my 3-year old, who was having his usual brought-from-home breakfast of cereal and soymilk. Out of pity for him, but without much hope, we inquired whether they had any dairy-free offerings. They did, some delicious yet simple banana-chocolate-chip muffins. I figured something like that would freeze well, so I dug around in my cookbooks for a recipe that looked like it’d be easy to alter. Found what I was looking for, in The Yellow Farmhouse Cookbook; took out the dairy, added some whole wheat, and this is what we have. A keeper, for sure. If you’re not avoiding dairy, you can make the muffins with butter in place of the oil — just use a stick (8 Tbsp) of unsalted butter, melted. This recipe was originally intended as quickbread, so you can alternatively use a greased standard loaf pan, and bake 50-60 minutes.

Banana-Chocolate Chip Muffins (dairy-free)
(about 15 muffins)

  • 1 cup whole-wheat flour
  • 1 cup unbleached all-purpose flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup coconut oil, melted
  • 3/4 cup sugar
  • 2 eggs
  • 1 1/2 cups mashed ripe bananas (about 3-4 medium bananas)
  • 1 tsp vanilla extract
  • 3/4 cup semi-sweet chocolate chips (Ghirardelli semi-sweet chips have no dairy)

Heat oven to 350º. Grease muffin tins, or line with paper cups. Whisk together flour, baking soda and salt. In a separate bowl, or in the bowl of a stand mixer, beat the oil, sugar, and eggs for 2 minutes. Add the banana and vanilla, and mix on low speed until combined. Mix in the flour mixture by hand, using a large rubber spatula, until about halfway blended. Then add the chocolate chips, and continue stirring by hand until just blended (careful not to overmix). Fill muffin cups about 4/5 full. Bake about 25 minutes, or until golden brown, and a toothpick inserted into the middle of several cupcakes comes out clean. Let cool (in tins) on a wire rack for about 10 minutes, then remove the cupcakes to cool completely. Can be frozen in a ziplock back for about 4-6 weeks.

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