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.