Gluten, Dairy & Egg Free Banana Muffins (bread)

Total Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ener-g egg substitute
• 1 teaspoon salt
• 1 cup chopped nuts (optional)
• 1 1/4 cups sugar
• 1/2 cup butter flavor crisco
• 1 large very ripe banana, mashed
• 1/2 cup lactade lactose-free milk (or dairy free sub)
• 1 teaspoon vanilla
• 1/2 cup cold water
• 2 teaspoons ground flax seed meal
• 2 cups rice flour
• 2/3 cup potato starch
• 1/3 cup tapioca starch
• 3 teaspoons xanthan gum

Recipe

• 1 in a medium bowl sift together all dry ingredients except nuts and set aside.
• 2 in a large bowl mash the banana. add the sugar, crisco, flaxmeal egg replacer, milk (or sub) and vanilla. mix well.
• 3 mix dry ingredients into large bowl with wet ingredients and mix well. fold in nuts.
• 4 spoon into greased mini muffin tins and bake 10-12 minutes. cool on wire rack.
• 5 mini muffin tins are the only way i've tried so far but i'm sure this could be bread or regular sized muffins as well.
• 6 flaxmeal egg replacer:.
• 7 in a small container mix 1/2 cup cold water with 2 teaspoons ground flaxmeal and shake well.
• 8 gf flour mix:.
• 9 2 cups rice flour.
• 10 2/3 cup potato starch.
• 11 1/3 cup tapioca starch.
• 12 3 teaspoons xanthan gum.