Gluten, Dairy & Egg Free Banana Muffins (Bread)

READY IN: 10mins
Recipe by CeliacMom

I've had trouble finding recipes for my daughter since new allergies are presenting. This is something I put together. We use Lactade milk, so to make it dairy free use a rice milk or equivelant.

Top Review by anozira86

Great recipe! I agree with the other reviewer, the recipe is not clear cause I've never used both egg replacer and flax in the same recipe, but I did use both and the recipe turned out great. I also used Arrowhead brand pancake/muffin mix. I made them as mini muffins. The recipe does not indicate a temperature, so I cooked at 375 for 15 minutes. They came out a little crispy on the outside and tender on the inside... YUM! Great recipe.

Ingredients Nutrition

Directions

  1. In a medium bowl sift together all dry ingredients except nuts and set aside.
  2. In a large bowl mash the banana. Add the sugar, Crisco, flaxmeal egg replacer, milk (or sub) and vanilla. Mix well.
  3. Mix dry ingredients into large bowl with wet ingredients and mix well. Fold in nuts.
  4. Spoon into greased mini muffin tins and bake 10-12 minutes. Cool on wire rack.
  5. 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.
  6. Flaxmeal Egg Replacer:.
  7. In a small container mix 1/2 cup cold water with 2 teaspoons ground flaxmeal and shake well.
  8. GF flour mix:.
  9. 2 cups rice flour.
  10. 2/3 cup potato starch.
  11. 1/3 cup tapioca starch.
  12. 3 teaspoons xanthan gum.

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