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2 1/2 ripe bananas, mashed
1/2 cup margarine, melted
2 1/2 tbsp. rice milk
1 1/2 cups flour or flour substitute
3/4 cup sugar
2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. vanilla
1/2 cup margarine, melted
2 1/2 tbsp. rice milk
1 1/2 cups flour or flour substitute
3/4 cup sugar
2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. vanilla
Preheat oven to 350. Line and spray 12 muffin tins. Mix dry ingredients together (flour, sugar, baking soda, salt) and set aside. Combine bananas, margarine, rice milk, and vanilla. Add dry mix slowly to wet mix. Spoon batter into muffin cups, filling 3/4 full. Bake for 20-23 minutes or until toothpick comes out clean. Cool on wire rack.
Additional Info
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Source:
Intolerant Offspring Original
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Published in
Breakfast
Tagged under
- [Milk-Free]
- [Soy-Free]
- [Egg-Free]
- [Peanut-Free]
- [Treenut-Free]
- [Wheat-Free]
- [Fish-Free]
- [Shellfish-Free]