Talias Allergen Free Banana Muffins Recipes

TALIA'S ALLERGEN-FREE BANANA MUFFINS

Talia's Allergen-Free Banana Muffins image

I created these tasty, moist allergen-free muffins for my little girl, Talia, who is allergic to wheat, dairy, eggs, and nuts. A creative blend of gluten-free flour, applesauce, and Smart Balance® yields surprisingly good muffins!

Provided by Joyce Hee

Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes

Time 24m

Yield 48

Number Of Ingredients 9

Ingredients

4 ripe bananas, cut into chunks
1 cup white sugar
½ cup buttery spread (such as Smart Balance®)
1 (4 ounce) container applesauce
1 teaspoon vanilla extract
2 cups rice flour (such as Bob's Red Mill®)
1 teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Blend bananas, sugar, buttery spread, applesauce, and vanilla extract together in a food processor for at least 3 minutes. Add rice flour, baking soda, salt, and cinnamon and process until smooth. Scrape down sides and bottom as needed. Pour batter into mini muffin tins.
Bake in the preheated oven until muffin tops spring back when lightly pressed, about 9 minutes. Transfer to wire racks to cool.

Nutrition Facts : Calories 63.6 calories, Carbohydrate 12 g, Fat 1.6 g, Fiber 0.4 g, Protein 0.5 g, SaturatedFat 0.5 g, Sodium 53.5 mg, Sugar 5.6 g

ALLERGY-FRIENDLY GREEN BANANA MUFFINS

Allergy-Friendly Green Banana Muffins image

These muffins go so fast in my house! The spinach is indiscernible and the sweetness is just right. We have these for breakfast, snack, or dessert. Store in an airtight container in the refrigerator for 3 to 4 days.

Provided by Lindsay

Categories Banana Muffins

Time 50m

Yield 12

Number Of Ingredients 17

Ingredients

1 cup rice flour
½ cup coconut flour
½ cup cornmeal
1 teaspoon xanthan gum
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
2 tablespoons warm water
1 ½ teaspoons dry egg replacer (such as Ener-G®)
3 tablespoons applesauce, or as needed
¾ cup oat milk
¾ cup maple syrup
1 (5 ounce) package baby spinach
¼ cup canola oil
2 teaspoons pure vanilla extract
2 medium ripe bananas, mashed
½ cup vegan chocolate chips (such as Enjoy Life®)

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
Whisk rice flour, coconut flour, cornmeal, xanthan gum, baking powder, baking soda, and salt together in a large bowl.
Whisk water and egg replacer together in a glass measuring cup. Add enough applesauce to make 1/4 cup. Transfer mixture to a blender; add oat milk, maple syrup, baby spinach, oil, and vanilla extract. Blend until smooth.
Pour spinach mixture over the flour mixture; mix until just combined. Fold mashed bananas and chocolate chips into the batter.
Scoop batter into the prepared tin, filling each cup 3/4 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 246.9 calories, Carbohydrate 41.8 g, Fat 9.4 g, Fiber 3.4 g, Protein 2.7 g, SaturatedFat 2.9 g, Sodium 175.3 mg, Sugar 14.8 g

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