Gluten-Free, Casein-Free, Vegan Banana Muffins
Banana Muffins make a great GFCF option for breakfast, school lunch, or after school snack
4 good-sized, ripe, mashed bananas
1/3 cup of canola oil
2 tablespoons of unsweetened coconut milk
¼ cup of natural apple sauce (plus ½ teaspoon of baking powder)
1 cup of walnuts (if desired)
1 ¾ cups of brown rice flour
2/3 cups of sugar
2 teaspoons of baking powder
½ teaspoon of baking soda
¼ teaspoon of salt
1. Preheat oven to 350 degrees.
2. In a large bowl, combine the brown rice flour, sugar, 2 teaspoons of baking powder, baking soda and salt.
3. Add the mashed banana, canola oil and coconut milk. Mix. In a small, separate bowl or cup, add the ½ teaspoon of baking powder to the apple sauce and mix. It should become slightly frothy. Add to the banana mixture. Stir to combine.
4. Line muffin pans with paper baking cups. Fill each baking cup most of the way full. If desired, add walnuts to the tops. Bake, uncovered, in a 350 degree oven for 20-25 minutes or until springy to the touch. Cool on wire racks. Makes 12.
Recipe submitted by Marsha Delaney:
Marsha Delaney cooks gluten free foods for her family and is the owner of Gluten Free, Mother of Three. You can meet her and try out her tasty treats at the farmer’s market in Newark, located in the parking lot of the Newpark Mall. For more information, go to www.glutenfreemotherofthree.com
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