Lactose Free Banana And Blueberry Muffins Recipes

LACTOSE-FREE BANANA AND BLUEBERRY MUFFINS

Beautifully soft on the inside with a slight crunch to the outside, these muffins beat traditional blueberry muffins and have the added deliciousness of banana. Especially great served warm and straight out of the oven! Best eaten a day or two after they're made though they will store for 3 days in an airtight container. Totally addictive and very much lactose free so they're easy to digest!

Provided by chorazy

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 50m

Yield 18

Number Of Ingredients 13

Lactose-Free Banana and Blueberry Muffins image

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease 18 muffin cups with oil or line cups with paper liners.
Sift all-purpose flour, self-rising flour, baking powder, cinnamon, and salt together into a small bowl. Sift the flour mixture again into a larger bowl; stir in brown sugar and white sugar. Make a well in the centre of the flour mixture.
Lightly beat eggs with the vanilla extract in a bowl. Add milk and whisk until well combined. Whisk in vegetable oil in a slow stream. Mash bananas well with a fork; fold in until thoroughly combined.
Pour egg-banana mixture into the well of the flour mixture in a slow stream, stirring to combine using a metal spoon. Stir the mixture until just combined. Fold in blueberries. Spoon batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until tops spring back when lightly pressed and a skewer inserted in the centre comes out clean, about 30 minutes. Allow muffins to stand in the cups for 3 to 5 minutes before turning them out on to a wire rack to cool.

Nutrition Facts : Calories 207.6 calories, Carbohydrate 33.7 g, Cholesterol 20.9 mg, Fat 7 g, Fiber 1.3 g, Protein 3.1 g, SaturatedFat 1.1 g, Sodium 245.2 mg, Sugar 16.6 g

Ingredients

2 cups all-purpose flour
¾ cup self-rising flour
2 ½ teaspoons baking powder
2 teaspoons ground cinnamon
¾ teaspoon salt
¾ cup brown sugar
6 tablespoons white sugar
2 large eggs
2 teaspoons vanilla extract
½ cup lactose-free milk (such as Zymil®)
½ cup vegetable oil
2 large ripe bananas
1 ½ cups frozen blueberries

BEST LACTOSE FREE BLUEBERRY MUFFINS

You won't miss the dairy in these tangy blueberry muffins! They have great flavor and a moist texture that produces muffins that no one will believe came from a dairy-free recipe. Be sure to check the label on your margarine for milk solids. Some margarines will contain some milk product.

Provided by GINBLAKE

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 35m

Yield 18

Number Of Ingredients 11

Best Lactose Free Blueberry Muffins image

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line muffin pans with paper liners, and spray the tops with cooking spray.
In a large bowl, mix together the margarine, 1 1/4 cups of sugar, and salt until smooth. Beat in the eggs one at a time until well blended. In a separate bowl, stir together the flour and baking powder. Spoon some of this mixture onto the blueberries, and toss to coat. This will keep them from sinking to the bottom. Stir the remaining flour mixture into the bowl with the eggs, alternating with the soy milk, vanilla extract, and lime juice. Gently fold in the blueberries. Spoon the batter into the muffin cups, filling to the top. Sprinkle a little sugar over the tops of the muffins.
Bake for 25 minutes in the preheated oven, or until muffin tops are golden brown, and the tops spring back when pressed lightly. Cool for at least 10 minutes before removing from pan.

Nutrition Facts : Calories 174.8 calories, Carbohydrate 28.3 g, Cholesterol 20.7 mg, Fat 5.8 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 239.3 mg, Sugar 16.7 g

Ingredients

½ cup margarine
1 ¼ cups white sugar
1 teaspoon salt
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 cups fresh blueberries
½ cup soy milk
1 tablespoon vanilla extract
1 tablespoon lime juice
1 tablespoon white sugar for decoration

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