I am an inveterate muffin-recipe-changer. Because muffins are in that gray area between dessert and breakfast food, I always try to sneak in more fruits or fiber and cut down on sugar. I’ve had a lot of yucky muffins that taste too “healthy,” but these don’t. They started more like cupcakes and gradually morphed into something still-yummy but a little less bad for you. (Or, according to our family joke, they’re “health food” because they include fruit AND whole wheat flour!)
I’ve had to go off dairy while breastfeeding two of my children (who fortunately have both outgrown the dairy allergy!). I briefly went off dairy for J, too. When I want a dairy-free treat, I find that it’s easier to make something that’s already dairy-free than to buy an expensive mix or try to do complicated substitutions. These muffins are my go-to “healthy” dessert, and as long as I use safe chocolate chips, they’re dairy-free! (Trader Joe’s brand are the most convenient safe chocolate chips I’ve found, though I have used Ghirardelli or Whole Foods brand in the past.)
3 ripe bananas
1/3 cup oil
1 cup all-purpose flour
½ cup whole wheat flour (I prefer the texture of whole wheat pastry flour)
½ cup sugar
¼ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
¼ tsp baking powder
1 cup chocolate chips (mini are more fun, but I use regular size Trader Joe’s ones when I need to be dairy-free)
Preheat oven to 350. Grease muffin pan.
Mash the bananas in a small mixing bowl, mixing in the egg and oil.
Mix the dry ingredients in a medium mixing bowl. Pour in the wet ingredients and mix until just combined. Fold in the chocolate chips.
Fill 12 regular or 36 mini muffin cups ¾ full. Bake 20-25 minutes.
Eat for dessert. Or breakfast. Or a snack.