Gluten, Dairy & Egg Free Banana Muffins (Bread)

Recipe by CeliacMom
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10mins
UNITS: US

INGREDIENTS

Nutrition
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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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