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!

Prep Time:
15 mins
Cook Time:
9 mins
Total Time:
24 mins
48 mini muffins


  • 4 ripe bananas, cut into chunks

  • 1 cup white sugar

  • ½ 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

  • ¼ teaspoon salt

  • ¼ teaspoon ground cinnamon


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. 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.

  3. Bake in the preheated oven until muffin tops spring back when lightly pressed, about 9 minutes. Transfer to wire racks to cool.

Cook's Note:

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

Nutrition Facts (per serving)

64 Calories
2g Fat
12g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 48
Calories 64
% Daily Value *
Total Fat 2g 2%
Saturated Fat 1g 3%
Sodium 54mg 2%
Total Carbohydrate 12g 4%
Dietary Fiber 0g 1%
Total Sugars 6g
Protein 1g
Vitamin C 1mg 5%
Calcium 1mg 0%
Iron 0mg 1%
Potassium 42mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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