A fabulous treat for breakfast! I mixed some up this morning and plan to freeze at least half for busy mornings.
1/2 c MSPI safe margarine, shortening, or coconut oil
1/2 c firmly packed brown sugar
1 1/2 c mashed bananas (2 to 3 large)
1/4 c rice milk or non-dairy coffee creamer
1 tsp vanilla
2 c flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 c MSPI safe chocolate chips
3/4 c chopped nuts (optional)
Preheat oven to 375 degrees. Cream margarine with sugar. Add bananas, eggs, rice milk, and vanilla and mix until combined. In separate bowl, combine flour, baking powder, baking soda and salt, then add to wet mixture, mixing just until all the dry ingredients are moistened. Be careful not to overmix. Stir in chocolate chips and nuts, if using.
Fill greased or lined muffin tins 3/4 full. Bake at 375 degrees for 20-25 minutes. Yields 18 muffins (or 15 big muffins if you overfill the tins like I do...).