Egg Free Dairy Free Banana Muffins Food

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.

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.

VEGAN BANANA CUPCAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Mash the bananas in a medium bowl with a fork, then mix in the oil and sugar until combined.
• Add the flour, baking powder, cinnamon and dried fruit and seed mix. Mix until well combined.
• Line a cupcake tray with 10-12 cupcake cases (the amount you need will depend on how big the bananas are) and fill them ¾ full of the mixture. Sprinkle with the oats and mixed seeds.
• Bake for 25 mins, or until a skewer inserted into the middle of a muffin comes out clean. Leave to cool on a wire rack.

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.

EGG FREE DAIRY FREE BANANA MUFFINS

Steps:

• Preheat your oven to 375°F. Spray or line your muffin tin and set aside.
• Mash your bananas very well, getting them as smooth as possible.
• Mix your sugar and oil in to the bananas, combining well.
• Add in your remaining ingredients and stir just until combined. Be careful not to overmix or your muffins will be tough.
• Fill each cup of your muffin tin 3/4 full with your muffin batter.
• Bake for about 20 minutes or until a tester comes out clean.
• Cool the muffins in the tin on a wire rack for 5 minutes, then remove the muffins from the tin and continue cooling them on the rack.

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.