Gluten, Dairy & Egg Free Banana Muffins (Bread)
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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READY IN: 10mins
YIELD: 48 mini muffins
UNITS: US
INGREDIENTS
Nutrition- 1teaspoon baking soda
- 1teaspoon baking powder
- 1teaspoon Ener-G Egg Substitute
- 1teaspoon salt
- 1cup chopped nuts (optional)
- 1 1⁄4cups sugar
- 1⁄2cup Butter Flavor Crisco
- 1
- 1⁄2
- 1teaspoon vanilla
Flaxmeal Egg Replacer (use 1/2 cup)
- 1⁄2cup cold water
- 2teaspoons ground flax seed meal
Gluten-Free Flour Mix (use 2 1/2 cups)
- 2cups rice flour
- 2⁄3cup potato starch
- 1⁄3cup tapioca starch
- 3teaspoons xanthan gum
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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.
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