Name: Talia's Allergen-Free Banana Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 48
Ingredients: Ripe bananas, cut into chunks - 4; White sugar - 1 cup; Buttery spread (such as Smart Balance®) - ½ cup; Applesauce - 1 (4 ounce) container; Vanilla extract - 1 teaspoon; Rice flour (such as Bob's Red Mill®) - 2 cups; Baking soda - 1 teaspoon; Salt - ¼ teaspoon; Ground cinnamon - ¼ teaspoon

Ingredients for - Talia's Allergen-Free Banana Muffins

1. Ripe bananas, cut into chunks 4

2. White sugar 1 cup

3. Buttery spread (such as Smart Balance®) ½ cup

4. Applesauce 1 (4 ounce) container

5. Vanilla extract 1 teaspoon

6. Rice flour (such as Bob's Red Mill®) 2 cups

7. Baking soda 1 teaspoon

8. Salt ¼ teaspoon

9. Ground cinnamon ¼ teaspoon

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.