Banana Chocolate Chip Muffins (Dairy, Gluten and Egg Free with Limited Refined Sugar)

My daughter has been baking a lot in our home and these are definitely becoming a favorite for her. They have great flavor and don't dry out as quickly.  These are made without eggs as our little man has developed eczema.  

Baby eczema is generally caused by a food intolerance.  Since he is breastfed, that food is coming through my diet.  Often a baby will react to something of which the mother is intolerant.  Egg whites and dairy are high on my intolerance list.  So I have been very strict with keeping them out of my food and thankfully the eczema just about gone :)

Ingredients  

• 1 1/2 cups plus 2 tablespoons cups Bulk Pancake Recipe
• 1 tablespoon egg replacer
• 1/2 teaspoon baking soda
• 1/2 teaspoon guar gum
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/2 cup chocolate chips (I use a dark chocolate chip)
• 4 very ripe bananas
• 1/3 cup grapeseed oil
• 1 teaspoon vanilla
• 1/2 cup maple syrup

Directions

1. Preheat oven to 350 F and prepare muffin tray.
2. In a large bowl add all the dry ingredients.
3. A medium size bowl add all the wet ingredients including the bananas.
4. Stir or puree until fully mixed and then add the wet ingredients into the dry.
5. Stir just until combined.
6. Scoop into muffin tray and bake for 20-25 minutes or until golden brown.