Amanda’s Dairy-free, Nut-free, Egg-free, Chocolate Chip Banana Muffins
Ingredients
- 3/4 cup sugar
- 1/2 cup dairy-free margarine
- 3 Tablespoons water
- 2 teaspoons baking powder
- 3 Tablespoons vegetable oil or canola oil
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 very ripe bananas, mashed
- 1/2 to 3/4 cup dairy-free nut-free Amanda's Own chocolate chips
- 2 cups flour
- 1/4 cup water
Instructions
- Preheat oven to 375 degrees F
- Mix margarine and sugar until creamy in a medium bowl
- Mix water, oil, baking powder
- Add mixture to the sugar mixture and mix well
- Add in the vanilla extract, baking powder and salt
- Add the mashed banana, chocolate chips and water and mix well
- Slowly add the flour until all of the ingredients are thoroughly mixed
- Line muffin tins with paper liners. Scoop batter into prepared muffin tins
- Fill approximately 1/2 to 3/4 full
- Bake 25 to 30 minutes or until toothpick inserted into center comes out clean
- Remove muffins to wire racks to cool
I have been baking these banana chocolate chip muffins for my granddaughter for abput 4-5 years. I use the mini cup paper liners and the recipe makes 40-42 mini muffins. They freeze and thaw well and pass the taste test!
Hello Ellen-your granddaughter is one lucky little girl to have such a wonderful and thoughtful
grandmother like you! I’m glad she likes the muffins, they are one of our favorites! Thank you
for your support of our company and products, I really appreciate it!
Beth Cherico
Amanda’s Own Confections