Best Choc Chip Banana Muffins Gluten Dairy And Egg Free Recipes

Banana Chocolate Chip Muffins image

Provided by Sarah Hatfield

Time 30m

Yield about 18 muffins

Number Of Ingredients 8

3 large ripe bananas, mashed (1½ cups)
2 eggs, beaten
1 cup all-purpose flour
1 cup whole wheat flour (use white-wheat flour for a lighter color)
¾ cups sugar (can sub coconut sugar for less sweet)
1 teaspoon salt
1 teaspoon baking soda
½ cup dairy-free chocolate chips

Steps:

Preheat your oven to 375ºF and grease or line about 18 muffin cups with cupcake liners.
In a large bowl, mix the bananas and eggs with a hand mixer or whisk.
Stir in the flours, sugar, salt, and baking soda until just combined; do not overmix.
Fold in the chocolate chips.
Pour the batter into your prepared muffin cups.
Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins to a wire rack to cool completely.

Choc-Chip Banana Muffins (Gluten, Dairy and Egg-Free) image

Provided by bearhouse5

Time 50m

Yield 12 muffins

Number Of Ingredients 14

1 cup brown rice flour
1/2 cup potato starch
3 teaspoons baking powder (gluten-free)
1/2 teaspoon baking soda
1 teaspoon xanthan gum
2 teaspoons vegan egg replacer powder
1 teaspoon cinnamon
1/2 cup brown sugar
2 ripe bananas, mashed
1/2 cup canola oil
3/4 cup soymilk
1/4 cup silken tofu
1 teaspoon vanilla extract
1 cup chocolate chips (gluten and dairy-free)

Steps:

Sift brown rice flour, potato flour, baking powder, bi-carb, xanthan gum, egg replacer powder and cinnamon into a bowl. Add brown sugar. Using a whisk, mix well.
In a separate bowl beat together bananas, vegetable oil, soy milk, silken tofu and vanilla until smooth.
Add to dry ingredients. Mix until combined.
Stir in choc chips.
Spoon into greased muffin pans.
Bake for 30-35 minutes at 180ºC (350ºF).

Nutrition Facts : Calories 281.1, Fat 14, SaturatedFat 3.3, Sodium 161.7, Carbohydrate 39.1, Fiber 2.6, Sugar 19.3, Protein 2.9

Gluten, Dairy & Egg Free Banana Muffins (Bread) image

Provided by CeliacMom

Time 10m

Yield 48 mini muffins

Number Of Ingredients 16

1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon Ener-G Egg Substitute
1 teaspoon salt
1 cup chopped nuts (optional)
1 1/4 cups sugar
1/2 cup Butter Flavor Crisco
1 large very ripe banana, mashed
1/2 cup lactade lactose-free milk (or dairy free sub)
1 teaspoon vanilla
1/2 cup cold water
2 teaspoons ground flax seed meal
2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca starch
3 teaspoons xanthan gum

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.