These tasty muffins make a great breakfast or snack for your little ones with milk allergies!
- 4 ripe bananas
- 3/4 cup sugar
- 1/2 cup of dairy-free margarine
- 1 tsp vanilla
- 1/4 tsp salt
- 1 tsp baking soda
- 1/4 tsp cinnamon
- 2 cups of brown rice or oat flour
Preheat oven to 350°F. In a food processor, blend bananas, sugar, margarine and vanilla. Add remaining ingredients and process until smooth.
Pour into muffin tins and bake for 15-20 minutes, or if using a bread loaf tin, for 60 minutes. Let cool and enjoy!
Makes 15 muffins
Submitted by: Laura LaMotte
Per Muffin:
- Calories: 230
- Protein: 2g
- Carbohydrates: 43g
- Fat: 7g
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