TALIA'S ALLERGEN-FREE BANANA MUFFINS

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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

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

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