Gluten, Dairy & Egg Free Banana Muffins (Bread)

Name: Gluten, Dairy & Egg Free Banana Muffins (Bread)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon Ener-G Egg Substitute; 1 teaspoon salt; 1 cup chopped nuts (optional); 1 1/4 cups sugar; 1/2 cup Butter Flavor Crisco; 1 large very ripe banana, mashed; 1/2 cup lactade lactose-free milk (or dairy free sub); 1 teaspoon vanilla; Flaxmeal Egg Replacer (use 1/2 cup); 1/2 cup cold water; 2 teaspoons ground flax seed meal; Gluten-Free Flour Mix (use 2 1/2 cups); 2 cups rice flour; 2/3 cup potato starch; 1/3 cup tapioca starch; 3 teaspoons xanthan gum

Servings: persons

1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon Ener-G Egg Substitute
1 teaspoon salt
1 cup chopped nuts (optional)
1 1/4 cups sugar
1/2 cup Butter Flavor Crisco
1 large very ripe banana, mashed
1/2 cup lactade lactose-free milk (or dairy free sub)
1 teaspoon vanilla
Flaxmeal Egg Replacer (use 1/2 cup)
1/2 cup cold water
2 teaspoons ground flax seed meal
Gluten-Free Flour Mix (use 2 1/2 cups)
2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca starch
3 teaspoons xanthan gum

1
In a medium bowl sift together all dry ingredients except nuts and set aside.
2
In a large bowl mash the banana. Add the sugar, Crisco, flaxmeal egg replacer, milk (or sub) and vanilla. Mix well.
3
Mix dry ingredients into large bowl with wet ingredients and mix well. Fold in nuts.
4
Spoon into greased mini muffin tins and bake 10-12 minutes. Cool on wire rack.
5
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.
6
Flaxmeal Egg Replacer:
7
In a small container mix 1/2 cup cold water with 2 teaspoons ground flaxmeal and shake well.
8
GF flour mix:
9
2 cups rice flour.
10
2/3 cup potato starch.
11
1/3 cup tapioca starch.
12
3 teaspoons xanthan gum.

755

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon Ener-G Egg Substitute, 1 teaspoon salt, and more.

Yes, Gluten, Dairy & Egg Free Banana Muffins (Bread) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!