Banana Bread Muffins Egg Free Dairy Free Recipes
BANANA BREAD MUFFINS (EGG FREE & DAIRY FREE)
You'll go bananas for this healthier alternative to most banana bread recipes! It will be the most moist and tasty banana bread muffins you've had. It is super fast to make and low in calories. They will be nice and moist so a cupcake wrapper is recommended only because it will save you lots of time on cleaning your muffin tins and keep the muffins looking great! **(you can substitute gluten free flour to make this a gluten free recipe or use all purpose flour instead if that's what you have laying around but either substitute will change the calories per serving)**.
Provided by experimentalbaker
Categories Quick Breads
Time 35m
Yield 16 muffins, 16 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 63.2, Fat 4.6, SaturatedFat 0.5, Sodium 179.1, Carbohydrate 6, Fiber 0.6, Sugar 2.3, Protein 0.2
EASY DAIRY-FREE BANANA BREAD
Super moist, sturdy-yet-tender, and full of flavor. This classic banana bread recipe hits all the marks - no dairy necessary!
Provided by Kare for Kitchen Treaty
Categories Breakfast
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit. Grease a standard-size loaf pan (mine is 4.5" x 8.5"). Set aside.
- To a large mixing bowl, add the bananas. Using a potato masher, smash until as smooth as possible. Stir in the sugar and canola oil. Add the eggs and whisk together until smooth. Whisk in the vanilla.
- Set a fine-mesh sieve over the bowl. Add the flour, baking soda, cinnamon, and salt to the sieve. Sift over the wet ingredients. Using a spatula, fold the dry ingredients into the wet, just until combined.
- Pour into the prepared loaf pan.
- Bake until middle is set and a toothpick inserted into the middle comes out clean, 45 - 55 minutes (if you're using a larger pan than my 4.5" x 8.5" pan, start checking at around the 45 minute mark. For the smaller pan, it'll take a bit more time to cook in the middle - closer to 55 minutes).
- Remove from oven and let the loaf cool in the pan for about 10 minutes. Use a butter knife to loosen the sides of the loaf then gently invert the pan to remove the loaf. Let cool on a wire rack.
- Wrap in plastic wrap to store. Bonus: The plastic wrap also makes it nice and moist. Yum!
Nutrition Facts : Calories 306 kcal, Sugar 27 g, Sodium 359 mg, Fat 12 g, SaturatedFat 1 g, Carbohydrate 46 g, Fiber 2 g, Protein 4 g, Cholesterol 33 mg, ServingSize 1 serving
MOIST BANANA BREAD! - DAIRY FREE
A long time family favorite, everybody will ask for the recipe! The banana bread has minimal ingredients but is light, moist and delicious! It freezes well! I have adjusted the recipe to 3/4 cup sugar based on the feedback reviews, a test bake and a permanent adjustment to my recipe! I toss overripe banana's in the freezer until I have enough. I always double the recipe and sometimes add walnuts or chocolate chips (approx 1/2 cup, unmeasured, I just dump). Baking time may take between 1 hr - 1hr 15 minutes. Less if you want to make muffins or mini-loafs. Test with a toothpick should be clean if cooked through.
Provided by Chelle_N
Categories Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Preheat oven 325.
- Mix oil and sugar, add egg and stir.
- Add next 3 ingredients.
- Add bananas and pour into floured/waxed pan.
- Bake for 1 hour- test with toothpick.
GLUTEN, DAIRY & EGG FREE BANANA MUFFINS (BREAD)
I've had trouble finding recipes for my daughter since new allergies are presenting. This is something I put together. We use Lactade milk, so to make it dairy free use a rice milk or equivelant.
Provided by CeliacMom
Categories Quick Breads
Time 10m
Yield 48 mini muffins
Number Of Ingredients 16
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.
Nutrition Facts : Calories 74.8, Fat 2.3, SaturatedFat 0.9, Cholesterol 1.2, Sodium 83.7, Carbohydrate 13, Fiber 0.4, Sugar 5.6, Protein 0.6
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