Banana Bread Muffins Egg Free Dairy Free Recipes

GLUTEN, DAIRY & EGG FREE BANANA MUFFINS (BREAD)

Steps:

• In a medium bowl sift together all dry ingredients except nuts and set aside.
• In a large bowl mash the banana. Add the sugar, Crisco, flaxmeal egg replacer, milk (or sub) and vanilla. Mix well.
• Mix dry ingredients into large bowl with wet ingredients and mix well. Fold in nuts.
• Spoon into greased mini muffin tins and bake 10-12 minutes. Cool on wire rack.
• Mini muffin tins are the only way I've tried so far but I'm sure this could be bread or regular sized muffins as well.
• Flaxmeal Egg Replacer:.
• In a small container mix 1/2 cup cold water with 2 teaspoons ground flaxmeal and shake well.
• GF flour mix:.
• 2 cups rice flour.
• 2/3 cup potato starch.
• 1/3 cup tapioca starch.
• 3 teaspoons xanthan gum.

BANANA BREAD MUFFINS (EGG FREE & DAIRY FREE)

Steps:

• Mix all the dry ingredients
• Mix all wet ingredients and bananas together.
• Add the wet mixture to dry mixture.
• Put in muffin tins in cupcake wrappers filled about 3/4 of the way towards the top of the wrapper.
• Bake at 350 degrees for 15 minutes or until toothpick comes out clean.

EGG FREE DAIRY FREE BANANA MUFFINS

Steps:

• Preheat your oven to 375°F. Spray or line your muffin tin and set aside.
• Mash your bananas very well, getting them as smooth as possible.
• Mix your sugar and oil in to the bananas, combining well.
• Add in your remaining ingredients and stir just until combined. Be careful not to overmix or your muffins will be tough.
• Fill each cup of your muffin tin 3/4 full with your muffin batter.
• Bake for about 20 minutes or until a tester comes out clean.
• Cool the muffins in the tin on a wire rack for 5 minutes, then remove the muffins from the tin and continue cooling them on the rack.

EASY DAIRY-FREE BANANA BREAD

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease a standard-size loaf pan (mine is 4.5" x 8.5"). Set aside.
• To a large mixing bowl, add the bananas. Using a potato masher, smash until as smooth as possible. Stir in the sugar and canola oil. Add the eggs and whisk together until smooth. Whisk in the vanilla.
• Set a fine-mesh sieve over the bowl. Add the flour, baking soda, cinnamon, and salt to the sieve. Sift over the wet ingredients. Using a spatula, fold the dry ingredients into the wet, just until combined.
• Pour into the prepared loaf pan.
• Bake until middle is set and a toothpick inserted into the middle comes out clean, 45 - 55 minutes (if you're using a larger pan than my 4.5" x 8.5" pan, start checking at around the 45 minute mark. For the smaller pan, it'll take a bit more time to cook in the middle - closer to 55 minutes).
• Remove from oven and let the loaf cool in the pan for about 10 minutes. Use a butter knife to loosen the sides of the loaf then gently invert the pan to remove the loaf. Let cool on a wire rack.
• Wrap in plastic wrap to store. Bonus: The plastic wrap also makes it nice and moist. Yum!