Yesterday, with a couple of overripe bananas sitting on my counter getting browner by the second, I decided that it was a good time to test out a dairy-free, nut-free, egg-free chocolate chip banana muffin recipe I had dug up on one of my online recipe hunts.
I'm happy to say that they turned out fairly well. Worth the relatively short time investment. I liked the fact that they browned well, making them visually appealing. I'd describe the texture as being not very crumbly and not too dense, but not light and fluffy either. I only had two ripe bananas (large ones) versus the three called for in the recipe so my muffins probably turned out slightly drier than the recipe intended, however, I actually like my banana muffins this way. If you like yours moist, definitely use all three bananas.
Overall, I'd say this recipe turns out a good muffin which I would make again. If you happen to have some ripening bananas on your hands that you don't know what to do with, consider making a batch of these to satisfy your breakfast, brunch or general snacking needs.
RECIPE from Amanda's Own Confections
Note: Once you're at the site, you'll need to scroll down a bit to find the recipe. There are also other dairy-free, nut-free, egg-free recipes you might want to try as well.