Gluten Dairy Egg Free Banana Muffins Bread Recipes

BANANA BREAD ~ WITH GLUTEN, DAIRY, AND EGG-FREE OPTIONS.

Steps:

• Preheat oven to 350. I have a convection oven setting, but I prefer to bake this on regular bake.
• This recipe will make 2 loaves. We eat one fresh and either share the other one or freeze it.
• Prepare loaf pans by spraying the bottom and sides with Pam and cutting wax paper to fit in the bottom of the pan. This will ensure easy removal of the finished product. To do this, place a loaf pan on top of wax paper. Trace around the bottom of the pan with a pen. Cut out traced shape and place in the bottom of the loaf pan. Works great for cakes as well. I prefer this method over greasing and flouring pans.
• Cream butter and sugar. Add bananas, eggs (or egg replacer) and vanilla. Blend well.
• In a separate bowl mix flour, baking soda, salt, and nuts together.
• Add dry ingredients alternately with buttermilk (or substitute)
• Be careful not to over mix. A quick bread should be tender, over mixing will toughen the final product.
• Pour into prepared loaf pans
• Bake for 50-60 minutes. Test with a toothpick or gently touching top center, it should gently spring back.
• Set on cooling racks for 10 minutes.
• Run a knife around edges and carefully remove from pan. Remove wax paper and let cool to room temperature

EGG FREE BANANA MUFFINS (ADAPTABLE FOR VEGAN, GF)

Steps:

• Preheat oven to 350°F / 175°C. Line or lightly grease a standard 12-hole muffin tin.
• In a medium bowl, mix together the mashed bananas, milk, cooking oil, vanilla extract and brown sugar. You can mix this by hand, or use a hand mixer on low speed. I usually use a hand mixer since I find that it quickly will mash/puree a ripe banana.
• In a separate large bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon and salt.
• Add the wet ingredients into the dry ingredients and mix together until just combined. Stir in the vinegar.
• Divide batter evenly among the muffin cups. Top the muffins with the oats and turbinado sugar.
• Bake muffins, rotating pan halfway through, until a tester inserted into the center comes out clean, 25-30 minutes. Transfer pan to a wire rack and let muffins cool in pan 5 minutes. Transfer muffins onto a rack and let cool completely.

BEST VEGAN BANANA MUFFINS (EGG, DAIRY, AND NUT FREE)

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.

GLUTEN, DAIRY & EGG FREE BANANA MUFFINS (BREAD)

Steps:

• In a medium bowl sift together all dry ingredients except nuts and set aside.
• In a large bowl mash the banana. Add the sugar, Crisco, flaxmeal egg replacer, milk (or sub) and vanilla. Mix well.
• Mix dry ingredients into large bowl with wet ingredients and mix well. Fold in nuts.
• Spoon into greased mini muffin tins and bake 10-12 minutes. Cool on wire rack.
• Mini muffin tins are the only way I've tried so far but I'm sure this could be bread or regular sized muffins as well.
• Flaxmeal Egg Replacer:.
• In a small container mix 1/2 cup cold water with 2 teaspoons ground flaxmeal and shake well.
• GF flour mix:.
• 2 cups rice flour.
• 2/3 cup potato starch.
• 1/3 cup tapioca starch.
• 3 teaspoons xanthan gum.

BANANA BREAD MUFFINS (EGG FREE & DAIRY FREE)

Steps:

• Mix all the dry ingredients
• Mix all wet ingredients and bananas together.
• Add the wet mixture to dry mixture.
• Put in muffin tins in cupcake wrappers filled about 3/4 of the way towards the top of the wrapper.
• Bake at 350 degrees for 15 minutes or until toothpick comes out clean.