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Gluten, Dairy & Egg Free Banana Muffins (Bread)

By CeliacMom on November 15, 2006

2 Reviews

Prep Time: 0 mins
Total Time: 10 mins
Yield: 48 mini muffins

About This Recipe

"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

1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon Ener-G Egg Substitute
1 teaspoon salt
1 cup chopped nuts (optional)
1 1/4 cups sugar
1/2 cup Butter Flavor Crisco
1 large very ripe banana, mashed
1/2 cup lactade lactose-free milk ( or dairy free sub)
1 teaspoon vanilla

Flaxmeal Egg Replacer (use 1/2 cup)

1/2 cup cold water
2 teaspoons ground flax seed meal

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

2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca starch
3 teaspoons xanthan gum

Directions

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

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (1191 g)

Servings Per Recipe: 1

Amount Per Serving: %
Calories 74.7
Calories from Fat 20: 27%

Amount Per Serving: %
Total Fat 2.2g: 3%
Saturated Fat 0.8g: 4%
Cholesterol 1.2mg: 0%
Sugars 5.6 g
Sodium 83.6mg: 3%
Total Carbohydrate 13.0g: 4%
Dietary Fiber 0.3g: 1%
Sugars 5.6 g: 22%
Protein 0.5g: 1%

Reviews

"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."

By Chef #583809 on September 17, 2011 | 1251016
"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!!"

By Donnalee123 on February 07, 2011 | 1190113