Talia's Allergen-Free Banana Muffins

Use a blender to prep these quick and easy allergen-free banana muffins featuring rice flour, vegan butter, and applesauce.

• Preparation Time: 15 mins
• Cooking Time: 9 mins
• Total Time: 24 mins
• Calories: 64 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 4 ripe bananas, cut into chunks
• 1 (4 ounce) container applesauce
• 0.25 teaspoon salt
• 0.25 teaspoon ground cinnamon
• 0.5 cup buttery spread (such as Smart Balance®)
• 2 cups rice flour (such as Bob's Red Mill®)

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

Bake in the preheated oven until muffin tops spring back when lightly pressed, about 9 minutes. Transfer to wire racks to cool.