“I told him you could probably do it….”
Last week on the drive home from church, my son told me that he’d told his Sunday School leader that I could probably make banana muffins for his group this week but that I needed to confirm for the leader that I could.
“Of course,” I said. After all banana muffins aren’t all that difficult.
Well, lesson learned: Always make sure to get all the facts before you agree to anything! It turned out that among all the boys in my son’s group, there were allergies to nuts, peanuts, wheat, eggs, soy, and dairy. The allergies wouldn’t be that difficult, given what I do, which is to make allergy friendly baked goods. But then I learned that one boy doesn’t like banana chunks; another boy will only eat chocolate muffins; a third prefers chocolate chips in a muffin versus being completely chocolate; and a fourth has to limit his sugar intake because it makes him bounce off the walls.
Any other person might have decided that there was no way to accommodate everyone, but I was determined to not be that person. So, I went to work….
Removing chunky bananas was easy. I simply pureed the bananas and no chunks! To make the muffins gluten free, I used Cup4Cup whole grain gluten free mix which was also dairy, nut and soy free. To replace the eggs, I only needed to increase the baking soda and use vinegar because the bananas would act as a binder, so we only needed to help it rise. For the liquid ingredients, I used safflower oil instead of butter and water instead of a milk product or substitute which would have had soy or nuts. In place of the sugar, I used Agave which allowed me to use only 1/3 the amount that the recipe would have called for sugar.
The question I was left with was how best to make a muffin that was chocolatey enough for the one boy but not too much for the other. After pondering for a while, I hit upon a solution. I stirred Enjoy Life allergy friendly mini chocolate chips into the dry ingredients and then poured boiling water on top before adding the wet ingredients and the vinegar. The result was that the hot water began to partially melt the chips which turned the batter chocolately but not completely so and left enough chips intact for the muffins to be banana chocolate chip muffins.
The result seemed to be a hit.
Partial Chocolate Chocolate Chip Banana Muffins
2 1/2 cup pureed ripe bananas (I needed four)
1/2 cup safflower oil
1/2 cup Agave
3 cups gluten free flour blend (I used Cup4Cup whole grain dairy, nut, soy free blend)
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
10 oz package Enjoy Life mini chocolate chips
3/4 cup boiling water
2 tbsp vinegar (I used apple cider vinegar)
- Preheat the oven to 350 degrees and line 24 muffin tins with liners.
- Mix the pureed bananas with the oil and agave. Set aside.
- Blend together the gluten free flour blend, baking powder, baking soda, cinnamon and salt.
- Stir in the mini chocolate chips.
- Pour the boiling water on top of the dry ingredients.
- Pour the wet ingredients on top of the boiling water.
- Add the vinegar and then stir until the dry ingredients are completely moistened. Your batter will turn chocolately but a majority of the chips will remain intact.
- Divide the batter evenly among the 24 tins. The tins will be filled to the top.
- Bake for 15 to 20 minutes until the muffins have risen, are firm to the touch and a toothpick inserted in the center comes out clean.