Banana Chocolate Chip Breakfast Muffins

Adult or sensory seeking-child version:

1-1/4 cups Pamela's Baking & Pancake Mix (see note below)

(or substitute your favorite GF flour blend + 1/2 tsp xanthan gum)

1/4 cup water

1/3 cup honey (or 1/4 cup sugar)

1 egg

1 teaspoon GF vanilla

1 over-ripe banana, well-mashed
1/4 cup GFCF chocolate chips (Tropical Source or Energ-G)

Yield: approximately 6 to 7 muffins or 15-20 mini muffins.

Mix all ingredients together and spoon 2/3 full into greased muffin pan (or use paper muffin cups). Bake in preheated 350º oven for 18 to 20 minutes.


ASD sensory-avoidant child version:

Melt the chocolate chips and mix them in with the batter. Run the banana through the food processor before adding to batter.

Note: Pamela's mixes are GF but not all are CF. Some contain minute amounts of buttermilk. If your child is very sensitive to casein, you may want to substitute another flour blend, such as Bob's Red Mill.