Choc-banana muffins - Dairy Free

 It is always tough to fill the kids' lunchboxes with healthy, filling food. As both our daughters have allergies to dairy and nuts, I learnt early on that I would have to learn to bake, as most store bought food (especially cakes, biscuits and other treats) contain one or both of these ingredients.

This recipe for Choc-banana muffins is a tried and true favourite in our house. I make them at least once a fortnight, but in times when the price of bananas is cheap I may make them more often. They don't last long! I also like to keep a couple of bananas in the freezer to use when the cost of them goes up. We can't go too long without these great snacks.

Recipe:

1 ripe banana

1 cup white self-raising flour

1/2 cup plain wholemeal flour 

2/3 cup sugar

1/2 choc bits

1 egg, lightly beaten

2/3 cup soy milk

1/4 cup of vegetable oil (not olive oil as the taste is too strong)

1. Preheat the over to 180 degrees celsius (350 degrees F). 

2. Lightly grease a 12 hole muffin pan, or use patty pans. 

3. Mash banana in a large bowl.

4. Sift flour into the bowl (add the husks left in the sifter)

5. Put in sugar, choc bits, egg, milk and oil

6. Stir with a fork until well mixed.

7. Spoon mixture into muffin pan. Fill the holes 2/3 full.

8. Bake for 18-20 minutes or until golden. 

9. Enjoy! 😋

These are best enjoyed warm with a glass of milk or a cup of tea/coffee as an afternoon pick me up but the kids also love them in their lunchboxes for morning tea.

NOTE: I have included these under the heading of Allergy-Free cooking because the choc chips that we use are dairy free. They are dark Belgian chocolate chips bought from Costco and have no added milk or nuts. I have also made these without eggs and only used the oil and banana as a binder and that works fine too. Egg substitutes such as Orgran No Egg egg replacement works great in these also. Other milks can be substituted for the soy milk as per your requirements and/or taste.