Gluten, Dairy & Egg Free Banana Muffins (Bread)

Total Time
Prep 0 mins
Cook 10 mins

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.

Ingredients Nutrition


  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.
Most Helpful

5 5

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.

5 5

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!!