Bananabreadmuffinseggfreedairyfree Recipes

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

Ingredients

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

BANANA BREAD MUFFINS (EGG FREE & DAIRY FREE)

Banana Bread Muffins (Egg Free & Dairy Free) image

You'll go bananas for this healthier alternative to most banana bread recipes! It will be the most moist and tasty banana bread muffins you've had. It is super fast to make and low in calories. They will be nice and moist so a cupcake wrapper is recommended only because it will save you lots of time on cleaning your muffin tins and keep the muffins looking great! (you can substitute gluten free flour to make this a gluten free recipe or use all purpose flour instead if that's what you have laying around but either substitute will change the calories per serving).

Provided by experimentalbaker

Categories Quick Breads

Time 35m

Yield 16 muffins, 16 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup applesauce
1/3 cup grapeseed oil
2/3 cup Agave (light)
3 small bananas (less than 6 inches)
1 1/2 cups spelt flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt

Steps:

Mix all the dry ingredients
Mix all wet ingredients and bananas together.
Add the wet mixture to dry mixture.
Put in muffin tins in cupcake wrappers filled about 3/4 of the way towards the top of the wrapper.
Bake at 350 degrees for 15 minutes or until toothpick comes out clean.

Nutrition Facts : Calories 63.2, Fat 4.6, SaturatedFat 0.5, Sodium 179.1, Carbohydrate 6, Fiber 0.6, Sugar 2.3, Protein 0.2

EASY DAIRY-FREE BANANA BREAD

Easy Dairy-Free Banana Bread image

Super moist, sturdy-yet-tender, and full of flavor. This classic banana bread recipe hits all the marks - no dairy necessary!

Provided by Kare for Kitchen Treaty

Categories Breakfast

Time 1h

Number Of Ingredients 10

Ingredients

4 very ripe medium bananas
1/2 cup granulated sugar
1/2 cup dark brown sugar
1/2 cup canola oil*
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon fine-grain sea salt

Steps:

Preheat oven to 350 degrees Fahrenheit. Grease a standard-size loaf pan (mine is 4.5" x 8.5"). Set aside.
To a large mixing bowl, add the bananas. Using a potato masher, smash until as smooth as possible. Stir in the sugar and canola oil. Add the eggs and whisk together until smooth. Whisk in the vanilla.
Set a fine-mesh sieve over the bowl. Add the flour, baking soda, cinnamon, and salt to the sieve. Sift over the wet ingredients. Using a spatula, fold the dry ingredients into the wet, just until combined.
Pour into the prepared loaf pan.
Bake until middle is set and a toothpick inserted into the middle comes out clean, 45 - 55 minutes (if you're using a larger pan than my 4.5" x 8.5" pan, start checking at around the 45 minute mark. For the smaller pan, it'll take a bit more time to cook in the middle - closer to 55 minutes).
Remove from oven and let the loaf cool in the pan for about 10 minutes. Use a butter knife to loosen the sides of the loaf then gently invert the pan to remove the loaf. Let cool on a wire rack.
Wrap in plastic wrap to store. Bonus: The plastic wrap also makes it nice and moist. Yum!

Nutrition Facts : Calories 306 kcal, Sugar 27 g, Sodium 359 mg, Fat 12 g, SaturatedFat 1 g, Carbohydrate 46 g, Fiber 2 g, Protein 4 g, Cholesterol 33 mg, ServingSize 1 serving

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