Allergy (Gluten, Nut, Soy) Free Banana Muffins

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Recipe submitted by veggiedidi, 01/20/08

Allergy (Gluten, Nut, Soy) Free Banana Muffins

Ingredients (use vegan versions):

1/2 cup olive oil
2/3 cup liquid sweetener (I use fruit juice sweetener)
1/4 cup vanilla rice milk
1 teaspoon vanilla
2 cups brown rice flour
1 tablespoon arrowroot flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 cup mashed ripe bananas
2 flax egg replacers (1 tablespoon ground flax : 2 1/2 tablespoons water is equal to 1 egg. It should be gelatinous, not watery.)
raisins (as many or as few as you like!)

Directions:

Heat oven to 350 F.

Mix the dry ingredients. Mix the wet ingredients and add to dry ingredients along with banana, raisins, and flax. Stir stir stir until blended. Spoon into greased muffin tin.

Bake for 30 minutes or until a toothpick inserted into the center comes out clean.

Enjoy!!

Serves: 1 dozen

Preparation time: 15 minutes


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cheekymonkey

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Re: Allergy (Gluten, Nut, Soy) Free Banana Muffins

« Reply #1 on: February 07, 2008, 10:25:35 AM »

I was so surprised! These were actually really really good! My husband, who doesn't eat a lot of breads, muffins, or cookies, ate TWO in a row! I recommend them straight out of the oven, as they are kind of dense and dry later on. But I've been zapping them in the microwave and eating them with Earth Balance butter, and they're AWESOME. Also, I didn't have arrowroot, so I substituted corn starch, and they still turned out great.


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RedHedM

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Please be patient....learning how to cook!

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Re: Allergy (Gluten, Nut, Soy) Free Banana Muffins

« Reply #2 on: March 29, 2009, 11:22:14 AM »

I just made a batch of these using vegan chocolate ships instead of raisins since things with chocolate are generally well received by my family. I realize that this may add allergens to the "Allergy Free" muffins but it works for us. I used one cup of white rice flour and one cup of brown rice flour as well as a combination of agave, maple syrup and plain applesauce for the liquid sweetener. I just ate one right from the oven and it tasted great. I will let you know how they keep/taste once cooled. This was exciting for me since I have had some gluten free baking tragedies!!!! Thumbs Up


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RedHedM

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Please be patient....learning how to cook!

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Re: Allergy (Gluten, Nut, Soy) Free Banana Muffins

« Reply #3 on: April 01, 2009, 06:23:55 PM »

Update: these stayed moist for about 2-3 days without refrigeration before getting a little sandy/crumbly. I think the applesauce must have helped. My 11 year old asked for 2 so they must have been good!


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