Jun 20 2012
Vanessa, Mom of three and owner ofÂ Tumbleweed Toys, shares this recipe:
I recently had my daughter tested for allergies and have had to eliminate wheat, dairy, eggs, cane sugar and many other foods from her diet.Â I have been experimenting with muffin recipes and this one has worked well.Â I have made it with chocolate chips and bananas as described but have also substituted applesauce for bananas, and added soy cheese and bacon bits rather than the chocolate for a savory muffin.Â The basic muffin is versatile and works wellÂ if you need aÂ gluten free, vegan snack that is tasty enough for kids.
1 cup coconut sugar
1/2 cup vegetable oil
1/2 cup plain soy milk
the equivalent of one egg – egg replacer
1 tsp Vanilla
1 cup Banana, mashed (I used 2 small)
2 cups Bob’s Red MillÂ Wheat FreeÂ Biscuit Mix
1/2 cup dairy-free semi-sweet chocolate chips (I found organic onesÂ at Safeway that fit this)
Blend together the sugar and oil. Add the egg replacer, banana and soy milk and blend until smooth. Add the biscuit mix and blend. Stir in theÂ chocolate chips. Scoop batter into muffin tins until almost full. Bake at 350Â°F for 20-25 minutes. Makes 1 dozen muffins.