When I found out that my son needed to avoid eggs and soy completely, this is the first recipe I modified. I serve these muffins all of the time - for school snacks, play dates and weekend on-the-go pick me ups. They freeze beautifully and I've found that I can use 3/4 cup of whole wheat cake flour blended with white flour without changing the texture, so they are pretty healthy.
The high fruit content keeps these guys moist. Removing the eggs affects the texture more than the taste, making them a bit more chewy but they are still quite good. I'd prefer chewy over buttery and cake-like. I don't like when my muffins taste like a grocery store sheet cake. (I'm not knocking sheet cakes. They are just a different animal).
Try this out and let me know what you think. As soon as I am able to get over to Whole Foods, I am going to try the recipe with Ener-G egg replacer and see if I like the results even more.
Egg Free Banana Chocolate Chip Muffins
3 ripe bananas
1 cup brown sugar
1/2 cup unsweetened applesauce
1/4 cup butter
1 1/2 cup flour
1 1/2 tsp baking soda
1/2 tsp salt
3/4 cup chocolate chips
Preheat oven to 375 degrees. Mash bananas in medium sized bowl. Add brown sugar and applesauce and combine.
Melt butter and add to banana mixture while stirring.
Mix dry ingredients and then add to wet ingredients along with chocolate chips. Stir until just combined. Don't over mix.
Bake
25 minutes for regular muffins or 10-12 minutes for mini muffins. Test
center with a toothpick. Do not over bake. I find this is especially important with egg free baked goods. This will toughen the muffins. Cool in the muffin tin for 5 minutes, then
move to a cooling rack. Enjoy!
Makes 12 large or 15 regular sized muffins. I generally get around 38-40 mini muffins out of a batch.
