Talia's Allergen-Free Banana Muffins The Best Recipes

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Talia's Allergen-Free Banana Muffins

"I created these tasty, moist allergen-free muffins for my little girl, Talia, who is allergic to wheat, dairy, eggs, and nuts. A creative blend of gluten-free flour, applesauce, and Smart Balance® yields surprisingly good muffins!"

Ingredients :

• 4 ripe bananas, cut into chunks
• 1 cup white sugar
• 1/2 cup buttery spread (such as Smart Balance®)
• 1 (4 ounce) container applesauce
• 1 teaspoon vanilla extract
• 2 cups rice flour (such as Bob's Red Mill®)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon

Instructions :

Prep : 15M	Cook : 48M	Ready in : 24M

• Preheat the oven to 350 degrees F (175 degrees C).
• Blend bananas, sugar, buttery spread, applesauce, and vanilla extract together in a food processor for at least 3 minutes. Add rice flour, baking soda, salt, and cinnamon and process until smooth. Scrape down sides and bottom as needed. Pour batter into mini muffin tins.
• Bake in the preheated oven until muffin tops spring back when lightly pressed, about 9 minutes. Transfer to wire racks to cool.

Notes :

• Bake for about 15 minutes if using a regular-sized muffin tin.

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