Banana Bread Muffins

When I first discovered my gluten and dairy allergies, one thing I missed the most was banana bread. It's always been a favorite of mine. 

Thankfully, I happened upon an amazing gluten/dairy-free banana bread muffin (two of my favorite things combined!) recipe, and it's become a favorite in my house.

I found the original recipe here, but I've tweaked it a bit. It is extremely versatile - you can add 1/2 cup of raisins, blueberries, or nuts to change it up a bit. 

My family's favorite way to eat these delicious muffins is with bacon, eggs, and strawberries. We also pack them as snacks and eat them with a yogurt or a smoothie in the morning for breakfast.

They are so so delicious, and would also make a wonderful Mother's Day morning treat if you plan on making breakfast for your mom!

Prep Time // 5 - 10 minutes

Cook Time //  20 minutes

Total Time // about 25 minutes

Yield // 12 standard muffins

- Ingredients -

• 2 cups gluten-free flour mix (I use Bob's Red Mill 'Sweet' White Sorghum Flour')
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Equivalent of 3 eggs Egg Replacer (you can also mix 3 tablespoons ground flaxseed meal with 4 tablespoons warm water)
• About 3-4 medium sized bananas
• 1/4 cup canola oil
• 1/4 cup applesauce

- Preparation -

1 // Preheat the oven to 350 F. Lightly oil a standard 12-cup muffin tray and set aside.

2 // Pour the batter into the muffin tray using a 1/4 or 1/2 cup measuring cup. Bake for 18-20 minutes. Enjoy!

Have a lovely, wonderful day!
xo Rachelle