Allergen Free School Safe Banana Muffins
Free from the Top 10 Major Allergens, these mini banana muffins contain some hidden carrots which make them the perfect healthy snack for school lunchboxes. Bake up the batch on a Sunday and you'll have enough to last the whole week. Vegan, gluten free and less than 25 minutes from prep to plate.
Ingredients
- 2 Banana
- 100 grams Apple Sauce
- 75 grams Plant Based Butter (unsalted)
- 60 ml Plant Based Milk
- 240 grams Gluten Free Flour
- 1 tsp Baking Powder
- 0.5 tsp Salt
- 140 grams Brown Sugar
- 1/2 Grated Carrot (small carrot)
- Additional brown sugar for topping
Instructions
Prep:
- Preheat oven to 350°F and gather all equipment and ingredients. Allow the butter and milk to come to room temperature before starting the recipe.
- Grate a small carrot, using the smallest grater holes. Pat the grated carrot dry with kitchen paper if the carrot seems excessively wet.
To Make the Batter:
- Add two bananas to the mixing bowl and beat lightly with the hand mixer until softened.
- Add 100g apple sauce, 75g room temperature butter and 60ml milk. Mix to combine.
- Add 240g gluten free flour, 1 tsp baking powder, 0.5 tsp salt and 140g brown sugar and mix to combine.
- Add grated carrot and stir in to the batter.
Let's Bake:
- Add the mini cupcake cases to the cupcake pan then add scoops of batter, using an ice cream scoop (less messy).
- Sprinkle additional brown sugar on top, if desired.
- Bake at 350°F for 16-18 minutes until well risen and lightly golden. The banana muffins will feel slightly firm on top with a slight spring to them.
- Allow to cool in the pan for 5 minutes before transferring to a cooling rack.
Video
Notes
- For accuracy, I always weigh my ingredients rather than use cup measurements. This ensures that my bakes turn out exactly the same every time.
- Prefer muffins? This recipe bakes 12 large muffins. Increase baking time to 20-25 minutes.
- Once completely cool, store at room temperature in an airtight container for up to 7 days.
- Freeze in an airtight container for up to 3 months and allow to defrost at room temperature before eating.
- Check out the full recipe post to adapt the ingredients for your own dietary requirements.
- Nutrition information is based on 1 muffin per serving with approximately 36 servings per recipe. Please note that nutrition information is calculated based on the ingredients in this recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Nutrition
Serving: 1MuffinCalories: 59kcalCarbohydrates: 10.9gProtein: 0.9gFat: 1.7gSaturated Fat: 0.2gSodium: 50mgPotassium: 47mgFiber: 0.2gSugar: 4.9gCalcium: 12mg
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