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.
2 comments:
WOW, this is the best muffin recipe I've made. I did use 3 bananas and no chocolate but MAN, they were out of this world. Thanks so much for this one. I bookmarked the website for her other recipes. Very impressed with this one. Thanks!
Thank you so much for your recipes. Its one thing to find recipes that you like but quite another to actually put them up on your blog. We appreciate your initiative.
Post a Comment