Banana Muffins

5 star Avg. rating 5 from 23 votes.

Recipe Information

Recipe Created By: Dale Robin Lockman


3/4 cup mashed bananas
1/2 cup sugar
1 1/2 tsp Ener-G Egg Replacer
2 Tbsp water
1/3 cup oil
1 1/2 cup flour
1 tsp baking soda
1 tsp salt
1 tsp baking powder
1 Tbsp water, juice, or rice milk


Preheat oven to 375 °F. Mix dry ingredients and wet ingredients separately, then mix together gently. Pour into muffin cups. Bake 15-25 minutes, depending on size of muffin cups.


Adapted from No Milk List.


1/2 tsp cream of tartar plus 1/4 tsp baking soda can replace the baking powder.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
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.

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