Banana Bread Muffins Egg Free Dairy Free Recipes

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BEST VEGAN BANANA MUFFINS (EGG, DAIRY, AND NUT FREE)



Best Vegan Banana Muffins (Egg, Dairy, and Nut Free) image

These Vegan Banana Muffins are simply the best! This allergy friendly recipe is incredibly easy, and is naturally dairy free, egg free, and nut free. These banana muffins could also easily be made Top 8 Allergen free using gluten free all purpose flour.

Provided by Lisa Ngo, Safely Delish

Time 27m

Number Of Ingredients 12

2-3 ripe bananas, mashed
1/2 cup unsweetened applesauce
1/2 cup brown sugar, packed
1/4 cup granulated sugar
3 Tablespoons vegetable or canola oil ((may substitute applesauce, if desired))
1 Tablespoon water
1/2 teaspoon vanilla
1 1/2 cups all purpose flour of choice (I often use a mix of white and whole wheat, GF would also work)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon ((optional))

Steps:

  • Preheat oven to 350F. Grease 12 muffin tins, or line with muffin liners.
  • Mix together all wet ingredients in a bowl.
  • Whisk together all dry ingredients in a separate large mixing bowl.
  • Add wet ingredients to dry, and stir until combined (but do not overmix).
  • Pour or scoop muffin batter evenly into the 12 muffin tins.
  • Bake for 16-20 minutes, or until a toothpick comes out clean (tops will begin to turn golden brown).
  • Remove from pan after several minutes, and allow to cool completely on a wire rack before storing.

EASY EGGLESS BANANA BREAD MUFFINS



Easy Eggless Banana Bread Muffins image

These one-bowl Easy Eggless Banana Bread Muffins are so flavorful, moist, and incredibly delicious!

Provided by Oriana Romero

Categories     Breakfast     Dessert

Time 30m

Number Of Ingredients 12

3 very ripe bananas ((180 g approx.), mashed)
3/4 cup (150 g) brown sugar
1/2 cup (120 ml) light tasting oil ((I use vegetable oil))
¼ cup (60 g) plain regular yogurt
1 teaspoon pure vanilla extract
1 1/2 cups (210 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1 -2 teaspoon milk

Steps:

  • Preheat the oven to 425ºF (220ºC). Line 12-cup regular muffin tin with muffins liners. If you prefer, you can also spray the muffin tin with baking spray and skip the liners.
  • In a large bowl, mash bananas with a fork until only small chunks remain. Add brown sugar, oil, yogurt, and vanilla; mix until well combined.
  • Add flour, baking soda, baking powder, and salt. Combine wet and dry mixture until just combined. Do not over-mix.
  • Spoon the batter evenly into the muffin cups or liners, filling each one all the way to the top.
  • Bake for 5 minutes, then reduce the oven temperature to 375ºF (190ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 15 to 20 minutes.
  • Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Drizzle with glaze, if desired.

Nutrition Facts : Calories 242 kcal, Carbohydrate 38 g, Protein 2 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 102 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving

EGG FREE BANANA MUFFINS (ADAPTABLE FOR VEGAN, GF)



Egg Free Banana Muffins (adaptable for vegan, GF) image

Light, fluffy and delicious Egg Free Banana Muffins that will satisfy any muffin craving. This recipe for eggless banana muffins can be adapted to suit common food allergies - egg free, dairy free, gluten free, and low sugar. Or make these muffins without eggs if you are caught without eggs for your usual recipe.

Provided by The Worktop

Categories     Breads and Muffins     Breakfast     Muffins

Time 40m

Number Of Ingredients 14

3 medium ripe bananas (- mashed)
1/2 cup milk ((use milk alternative for vegan))
1/4 cup cooking oil ((coconut oil, or any light cooking oil is fine - sunflower, canola, rice bran))
2 teaspoons quality vanilla extract
1/4-1 cup brown sugar
1 1/4 cups golden wheat flour ((you can also use all-purpose white flour or whole wheat flour) (See notes for GF))
1/2 cup quick cooking oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 pinch salt
1 tablespoon vinegar ((I prefer apple cider vinegar, but any vinegar will do. You can also use lemon juice.))
1 tablespoon quick cooking oats
1 tablespoon turbinado sugar

Steps:

  • Preheat oven to 350°F / 175°C. Line or lightly grease a standard 12-hole muffin tin.
  • In a medium bowl, mix together the mashed bananas, milk, cooking oil, vanilla extract and brown sugar. You can mix this by hand, or use a hand mixer on low speed. I usually use a hand mixer since I find that it quickly will mash/puree a ripe banana.
  • In a separate large bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon and salt.
  • Add the wet ingredients into the dry ingredients and mix together until just combined. Stir in the vinegar.
  • Divide batter evenly among the muffin cups. Top the muffins with the oats and turbinado sugar.
  • Bake muffins, rotating pan halfway through, until a tester inserted into the center comes out clean, 25-30 minutes. Transfer pan to a wire rack and let muffins cool in pan 5 minutes. Transfer muffins onto a rack and let cool completely.

Nutrition Facts : Calories 147 kcal, Carbohydrate 23 g, Protein 2 g, Fat 5 g, Cholesterol 1 mg, Sodium 60 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving

GLUTEN, DAIRY & EGG FREE BANANA MUFFINS (BREAD)



Gluten, Dairy & Egg Free Banana Muffins (Bread) image

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.

Provided by CeliacMom

Categories     Quick Breads

Time 10m

Yield 48 mini muffins

Number Of Ingredients 16

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
1/2 cup cold water
2 teaspoons ground flax seed meal
2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca starch
3 teaspoons xanthan gum

Steps:

  • 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.

Nutrition Facts : Calories 74.8, Fat 2.3, SaturatedFat 0.9, Cholesterol 1.2, Sodium 83.7, Carbohydrate 13, Fiber 0.4, Sugar 5.6, Protein 0.6

EGG FREE DAIRY FREE BANANA MUFFINS



Egg Free Dairy Free Banana Muffins image

An easy recipe for banana muffins that are egg and dairy-free. You'll just need a few pantry staples to put these together. They're delicious and perfect for breakfast or school snacks.

Provided by Milk Free Mom

Categories     Breakfast     Snack

Number Of Ingredients 8

3 medium bananas (equaling 1 3/4 cup)
1/3 cup avocado oil
2 cups all purpose flour
3/4 cup sugar
1/2 cup oats
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt

Steps:

  • Preheat your oven to 375°F. Spray or line your muffin tin and set aside.
  • Mash your bananas very well, getting them as smooth as possible.
  • Mix your sugar and oil in to the bananas, combining well.
  • Add in your remaining ingredients and stir just until combined. Be careful not to overmix or your muffins will be tough.
  • Fill each cup of your muffin tin 3/4 full with your muffin batter.
  • Bake for about 20 minutes or until a tester comes out clean.
  • Cool the muffins in the tin on a wire rack for 5 minutes, then remove the muffins from the tin and continue cooling them on the rack.

Nutrition Facts : Calories 217 kcal, Carbohydrate 37 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 193 mg, Fiber 2 g, Sugar 16 g, UnsaturatedFat 5 g, ServingSize 1 serving

CHOC-CHIP BANANA MUFFINS (GLUTEN, DAIRY AND EGG-FREE)



Choc-Chip Banana Muffins (Gluten, Dairy and Egg-Free) image

Choc-chip muffins free from gluten, dairy and egg, and they're vegan too ! * Tip - If using paper pans, brush or spray the inside of them with oil first so that you don't leave half the muffin behind on the paper.

Provided by bearhouse5

Categories     Quick Breads

Time 50m

Yield 12 muffins

Number Of Ingredients 14

1 cup brown rice flour
1/2 cup potato starch
3 teaspoons baking powder (gluten-free)
1/2 teaspoon baking soda
1 teaspoon xanthan gum
2 teaspoons vegan egg replacer powder
1 teaspoon cinnamon
1/2 cup brown sugar
2 ripe bananas, mashed
1/2 cup canola oil
3/4 cup soymilk
1/4 cup silken tofu
1 teaspoon vanilla extract
1 cup chocolate chips (gluten and dairy-free)

Steps:

  • Sift brown rice flour, potato flour, baking powder, bi-carb, xanthan gum, egg replacer powder and cinnamon into a bowl. Add brown sugar. Using a whisk, mix well.
  • In a separate bowl beat together bananas, vegetable oil, soy milk, silken tofu and vanilla until smooth.
  • Add to dry ingredients. Mix until combined.
  • Stir in choc chips.
  • Spoon into greased muffin pans.
  • Bake for 30-35 minutes at 180ºC (350ºF).

Nutrition Facts : Calories 281.1, Fat 14, SaturatedFat 3.3, Sodium 161.7, Carbohydrate 39.1, Fiber 2.6, Sugar 19.3, Protein 2.9

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