Talia's Allergen-Free Banana Muffins
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Ingredients24 m servings 64
Original recipe yields 48 servings (48 mini muffins)
- 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.
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- Cook's Note:
- Bake for about 15 minutes if using a regular-sized muffin tin.
Per Serving: 64 calories; 1.6 12 0.5 0 53 Full nutrition