Breakfast Dessert Recipes Uncategorized

Banana Bread Muffins

Banana Bread Muffins

 

Ingredients:

2 cups of all-purpose flour (Can be replaced with any Gluten Free Flour)(I prefer King Arthur)

1 1/2 tsp baking soda

1/2 tsp salt

4 overripe bananas

1 cup white granulated sugar

3/4 cup earth balance soy free dairy free butter substitute, melted and cooled

2 egg equivalent Ener G egg replacer (3 tsp powder whisked in small bowl with 4 tbsp water)

1 tsp vanilla extract

 

Directions:

Preheat oven to 350 degrees.   Preline two muffin pans for 18-22 muffins, depending on how full you fill them.

In a large bowl combine flour, baking soda and salt then set aside.

Mash 4 bananas in a small bowl,  dump into standing kitchen mixer. Add in sugar and whip until frothy (3mins). Add in vanilla.

Melt butter substitute then let cool.

In a small bowl wisk egg replacer with water until fully mixed then add to mixer followed by adding the melted cooled butter substitute to mixer. Mix on medium.

Add your dry ingredient bowl to your mixer 1/2 cup at a time and mix just until incorporated.

Scoop into muffin pans. Bake at 350 degrees for 15 mins or until toothpick comes out clean.

Sarah Plato

I am a mother of two Allergic kids, one of whom is severely allergic to Dairy, Eggs, Peanuts, tree nuts and shellfish, moderate to Soy and coconut. I have had to learn how to cook a lot from scratch in order to have food in my home that is safe for my family to come in contact with and to eat. I personally don't want anyone to feel left out ever and I especially don't want my children to not be able to enjoy at least some of the same foods just because they are allergic to basic ingredients. So with some good motivation I have taught myself how to cook and bake and I have come up with some great recipes to share with the world. I want to make it easier on other people in similar positions. Hopefully I can help other people to be able to also enjoy foods that previously would have been thought to have been off limits.

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