TALIA'S ALLERGEN-FREE BANANA MUFFINS
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
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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