Gluten, Dairy and Egg Free Banana Muffins

Gluten, Dairy and Egg Free Banana Muffins

Ingredients

Prep Unit

Serve 30

Flour, rice

g

600

Flour, soya

g

100

Baking powder, dry powder

g

25

Spice, mixed or all spice g

5

Cinnamon, dried, ground

g

5

Rice bran, extruded or low processed, uncooked

g

250

Sugar, brown

g

190

Banana, cavendish, peeled raw

Mashed g

315

Sultana

g

150

Apricot, dried

Finely Chop g

150

Soy beverage, regular fat (~3%), unfortified

ml

600

Margarine spread, polyunsaturated (70% fat)

g

60

Margarine spread, polyunsaturated (70% fat)

g

150

Method

  1. Preheat oven to moderately hot (180°C).
  2. Grease muffin pans with a little dairy-free butter.
  3. Sift both flours, baking powder and mixed spice and cinnamon into large bowl; stir in remaining ingredients.
  4. Spoon mixture into prepared pans.
  5. Bake in moderately hot oven about 25 minutes. Cool on a wire rack.

 

Dietary Suitability

 

Healthy Choices

Suitable for healthy choices.

 

Vegetarian Diet

Suitable for vegetarian diet.

 

Fortified

Spread with butter.

 

Gluten Free

Suitable for gluten free diet.

 

Diary Free

Suitable for dairy-free diet.

 

Pureed

Suitable to be pureed. Omit sultanas and apricots.

If you make this recipe, snap a photo and hashtag it #soupeduprecipes — We love to see your creations on Instagram and Facebook! Find us: @soupedupsolutions



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