Recipe information
Ingredients for - Talia's Allergen-Free Banana Muffins
1. Ripe bananas, cut into chunks - 4
3. Buttery spread (such as Smart Balance®) - ½ cup
6. Rice flour (such as Bob's Red Mill®) - 2 cups
How to cook deliciously - Talia's Allergen-Free Banana Muffins
1. Stage
Preheat the oven to 350 degrees F (175 degrees C).
2. Stage
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.
3. Stage
Bake in the preheated oven until muffin tops spring back when lightly pressed, about 9 minutes. Transfer to wire racks to cool.
