I try and offer options for substitutions for those that may are allergic to dairy, eggs or have a sensitivity to sugar.
1 ¾ cups Pamela’s Baking & Pancake Mix
¼ cup melted butter or oil *(or replace with applesauce)
½ cup milk ( *or soy or rice milk)
½ cup sugar ( * or honey)
1 egg ( * see substitution list below)
1 teaspoon vanilla
1 cup very ripe mashed bananas
¼ cup chopped walnuts, optional
1 cup REFRIGERATED gluten-free chocolate chips
Yield: approximately 7 muffins
1. Mix all ingredients together.
2. Fold in the COLD choc. chips and walnuts last.
3. Spoon 2/3 full into greased muffin pan (or use paper muffin cups).
4. Bake in preheated 350 degree oven for approximately 20-25 minutes.
From our home to yours, Tina Turbin.