Mom’s Banana Chocolate Chip Muffins

This is more than just a recipe for mom’s banana chocolate chip muffins (surprised?).

When Harper was 3 weeks old, our Pediatrician suggested I cut out all dairy and soy since I was breastfeeding and it seemed Harper had an intolerance. Needless to say, this Wisconsin girl was horrified. How could I live without cheese? And cream in my coffee? And butter? Yes, I’m a health nut, but I’ve always made room for my Dairyland goods.

Little did I know, dairy would be the easier one to cut out. I quickly learned that soy is in everything. Chips, bread, taco seasoning, spaghetti sauce, cereal, chocolate. Pretty much everything a new mama would grab and eat on the go, I couldn’t have. Which means I needed to cook. (I’ll pause for laughter.)

Yes, I love cooking. But at the time, I was having a hard enough time being able to get dressed, much less think about preparing a fresh meal. Enter (who else?), my mom.

In she came with her recipe book full of meals we could make and freeze for later. So, we did. And this one is my favorite. She has been making a version of this banana bread since I was a baby. The original recipe is from Fanny Farmer.

I decided that for time’s sake, I would make muffins rather than bread. I made these muffins every single week for about 5 months. No joke. They became my favorite “something sweet.” I had the recipe memorized, and didn’t let a day go by without enjoying at least one (three) of these bad boys.

As I found myself with some free time, I began experimenting with changing the recipe and making it healthier. I substituted almond flour for white flour, and coconut sugar for white sugar. Sometimes I added protein powder. And every time I added dairy-free chocolate chips.

Each time I make these, my husband devours them and says: “C’mon, you have to tell me what’s really in here. There has to be something bad.”  Nope. 🙂

Here’s my version of my mom’s version of Fanny Farmer’s banana bread. Enjoy!

Banana Chocolate Chip Muffins

Makes 12 muffins

Preheat oven to 350.

Grease muffin pan.

In a large mixing bowl, mash 3 regular size (if they’re small, I use 4), very ripe bananas. 

In a small bowl, scramble 2 eggs. Add to the bananas.

Stir in 2  1/2 cups of Almond Flour,

1/2 cup coconut sugar,

and 1 tsp of salt + 1 tsp of baking soda.

Mix.

Add 1/2 cup of mini chocolate chips (I use Enjoy Life dairy free chips).

Bake for 20-25 minutes until golden brown. 

Cool on cooling rack.

Enjoy!

Checkout the recipe to my simple oat + raisin scones here!