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Talia's Allergen-Free Banana Muffins

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"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!"
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Ingredients

24 m servings 64
Original recipe yields 48 servings (48 mini muffins)

Directions

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  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.

Footnotes

  • Cook's Note:
  • Bake for about 15 minutes if using a regular-sized muffin tin.

Nutrition Facts


Per Serving: 64 calories; 1.6 12 0.5 0 53 Full nutrition

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