Egg Free Banana Muffins Adaptable For Vegan Gf Recipes
BEST VEGAN BANANA MUFFINS (EGG, DAIRY, AND NUT FREE)
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
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.
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- Distribute the batter amongst the muffin liners, about 2/3 of the way full. If desired, top with chopped walnuts. Bake for 20-22 minutes, or until golden brown on top and a skewer comes out clean.
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- In a large bowl, combine the mashed banana, sugar, almond butter, flour, baking powder, vanilla, and salt and stir well until the batter is relatively smooth. (You can do this in a food processor, if you want an ultra-smooth batter with no chunks of banana, but I usually just stir it together by hand.)
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- Let the muffins cool completely, then enjoy. You can store these muffins at room temperature for up to 2 days, but they will dry out over time, so I recommend keeping them in an airtight container in the fridge for up to a week, instead. They also freeze well if you want to make extra!
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