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Allergy (Gluten, Nut, Soy) Free Banana Muffins

What you need: 

1/2 cup olive oil
2/3 cup liquid sweetener (I use fruit juice sweetener)
1/4 cup vanilla rice milk
1 teaspoon vanilla
2 cups brown rice flour
1 tablespoon arrowroot flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 cup mashed ripe bananas
2 flax egg replacers (1 tablespoon ground flax : 2 1/2 tablespoons water is equal to 1 egg. It should be gelatinous, not watery.)
raisins (as many or as few as you like!)

What you do: 

Heat oven to 350 F.
Mix the dry ingredients. Mix the wet ingredients and add to dry ingredients along with banana, raisins, and flax. Stir stir stir until blended. Spoon into greased muffin tin.
Bake for 30 minutes or until a toothpick inserted into the center comes out clean.

Preparation Time: 
15 minutes
Cooking Time: 
Recipe Category: 


I just ate two of these right out of the oven!
I omitted the vanilla, as I ran out and forgot to buy it, and the raisins, because I hate raisins,
Added oats and walnuts
And used maple syrup as the sweetener.

I was very pleased to come across this recipe, as I have a sugar sensitivity but love sweet treats from time to time.
These are freakin' fantastic, to put it bluntly.
I will certainly make these again sometime, as they are cheap, easy and almost healthy  ;)b

5 stars!


Update: these stayed moist for about 2-3 days without refrigeration before getting a little sandy/crumbly.  I think the applesauce must have helped.  My 11 year old asked for 2 so they must have been good!


I just made a batch of these using vegan chocolate ships instead of raisins since things with chocolate are generally well received by my family.  I realize that this may add allergens to the "Allergy Free" muffins but it works for us.  I used one cup of white rice flour and one cup of brown rice flour as well as a combination of agave, maple syrup and plain applesauce for the liquid sweetener.  I just ate one right from the oven and it tasted great.  I will let you know how they keep/taste once cooled.  This was exciting for me since I have had some gluten free baking tragedies!!!! ;)b


I was so surprised! These were actually really really good! My husband, who doesn't eat a lot of breads, muffins, or cookies, ate TWO in a row! I recommend them straight out of the oven, as they are kind of dense and dry later on. But I've been zapping them in the microwave and eating them with Earth Balance butter, and they're AWESOME. Also, I didn't have arrowroot, so I substituted corn starch, and they still turned out great.

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