Avg. rating 5 from 4 votes.

Recipe Information

Recipe Created By: Jennifer Payne

Ingredients

1 1/2 cups sugar

2 cups flour

1 tsp vanilla

1/4 tsp salt

1/2 tsp baking soda

4 Tbsp warm water

1/2 cup soy milk

1 stick margarine, softened

2 large bananas, mashed

3 tsp Ener-G Egg Replacer

Directions

Preheat oven to 375 °F. Beat the egg replacer and warm water together. Mix together all dry ingredients. Set aside. Cream margarine and sugar. Add egg replacer mixture and beat well. Add mashed banana and stir. Slowly add the flour mixture, alternating with the milk. Stir until mixed. Spoon into 12 greased or paper-lined muffin pan. Bake for 22 minutes.

Notes

Substitutions

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.