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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Recipe Summary

prep:
15 mins
cook:
9 mins
total:
24 mins
Servings:
48
Yield:
48 mini muffins
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • 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.

Cook's Note:

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

Nutrition Facts

64 calories; protein 0.5g 1% DV; carbohydrates 12g 4% DV; fat 1.6g 3% DV; cholesterol 0mg; sodium 53.5mg 2% DV. Full Nutrition
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