Yesterday was a rainy Sunday and my youngest guy wanted to bake with me. He was disappointed when he couldn’t “smash” the eggs, but this recipe doesn’t need them! These muffins are moist, and full of flavor. I have been making them since my oldest son was small and we found out he was allergic to eggs and dairy. Most think of eggs and dairy as staples in any baking recipe, but trust me you won’t miss them in these!
These are perfect as they are or add anything you feel like to jazz them up. Yesterday we added fresh blueberries, but I also like to throw in Enjoy Life mini chips (dairy, nut and soy free) for a treat!
Dairy/Egg Free Banana Muffins
1 Cup mashed ripe bananas
¼ Cup oil (Vegetable, olive, coconut oil. Whichever you’d like!)
¼- ½ Cup sugar
½ teaspoon vanilla
¼ teaspoon salt
½ teaspoon baking soda
2 teaspoon baking powder
1 ¼ flour (you can use whole wheat, white or a combination)
Blend bananas, oil, sugar and vanilla. Add dry ingredients. Bake in mini muffin tins (makes about 36) for about 12 minutes at 375 degrees F.
Heading to a party and need a dairy/egg free treat? Transform these muffins into cupcakes!
Vegan icing
2 2/3 Cups Icing sugar
3/4 C Dairy free margarine (Fleischmanns or Becel Vegan)
Add 1/4 vanilla or lemon extract.
May need to add a little water to thin out icing as desired.
Whip above ingredients and pipe onto muffins.
Enjoy!
Carrie Bruno RN, IBCLC
