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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)

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    2 Total Reviews

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    • 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.

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    • 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!!

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    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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