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    You are in: Home / Recipes / Gluten, Dairy & Egg Free Banana Muffins (Bread) Recipe
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    Gluten, Dairy & Egg Free Banana Muffins (Bread)

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    0 mins

    10 mins

    CeliacMom's Note:

    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.

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    mini mu ...

    Units: US | Metric

    Flaxmeal Egg Replacer (use 1/2 cup)

    Gluten-Free Flour Mix (use 2 1/2 cups)


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

    Ratings & Reviews:

    • on September 17, 2011


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 07, 2011


      I have made banana bread and muffins all my life, but this is the best recipe I've ever used. The recipe wasn't clear, so I used both the egg replacer and the ground flaxseed with water. I also used pre-mixed gluten-free flour mix instead of mixing my own. It was incredible!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Gluten, Dairy & Egg Free Banana Muffins (Bread)

    Serving Size: 1 (1191 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 74.7
    Calories from Fat 20
    Total Fat 2.2 g
    Saturated Fat 0.8 g
    Cholesterol 1.2 mg
    Sodium 83.6 mg
    Total Carbohydrate 13.0 g
    Dietary Fiber 0.3 g
    Sugars 5.6 g
    Protein 0.5 g

    The following items or measurements are not included:

    Ener-G Egg Substitute

    lactose-free milk

    tapioca starch

    xanthan gum

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