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Nut Free Egg Free Banana Chocolate Chip Muffins

These nut free, egg free banana chocolate chip muffins are also light and taste best when warm and fresh out of the oven. If you happen to have any leftovers, reheat in a microwave for 15 seconds or less to have the same warm from the oven taste with melty chocolate chips.
Author Sharon @Nut Free Wok

Ingredients

  • 3 large ripe bananas
  • 2 tablespoons of Ener-G Egg Replacer + 6 tablespoons of warm water
  • 1/2 cup organic sugar
  • 1/2 cup yogurt any plain or vanilla variety
  • 1/4 cup melted butter
  • 1 teaspoon vanilla extract**
  • 2 cups of all purpose flour*
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon optional
  • 1/4 cup plus 2 tablespoons of nut free chocolate chips**

Instructions

  1. Preheat oven to 350 degrees Farenheit and line a 12 cup cupcake/muffin tin with liners.
  2. Use a potato masher to mash the bananas in a large bowl until they are no longer banana shaped, but still chunky.
  3. Use an immersion blender or a whisk to beat the Ener-g Egg Replacer and warm water until frothy and add to the banana mixture.
  4. Add sugar, yogurt, butter, and vanilla extract to the bananas and mix.
  5. In a medium bowl, whisk the flour, baking soda, salt, and cinnamon (if using) and add to the banana mixture.
  6. Combine the banana and flour mixtures quickly by hand with a spatula until it mostly mixed (it's okay if there are still a few large lumps of flour).
  7. Mix in 1/4 cup of chocolate chips and be careful not to overmix.
  8. Evenly scoop the batter into each muffin liner (about 2 heaping tablespoons each) and sprinkle the tops of each muffin with a few chocolate chips.
  9. Allow the batter to rest on the counter for 5-10 minutes, meanwhile use a toothpick to mix any large lumps of flour and to push the chocolate chips slightly into the dough.
  10. Bake for 25 minutes (time may vary) and the muffins are ready when a toothpick inserted comes out mostly clean with a few crumbs on it.

Recipe Notes

*You can also use 2 cups of whole wheat white pastry flour OR 1 cup of whole wheat flour + 1 cup of all purpose flour)
**See blog post for product recommendations