Blueberry-Banana Muffins (gluten, egg, dairy & nut free)


I’ve been experimenting with commercially available egg replacements, and so far I’ve had good luck with Ener-G Egg Replacer, which I’ve utilized in this recipe. If you give it a try, let me know what you think!

Blueberry-Banana Muffins

(12 muffins)

1 cup applesauce
2 ripe bananas
2 cups blueberries
2 eggs’ worth of Ener-G Egg Replacer
2 cups gluten-free oat flour (if you have a food processor, you can grind your own oat flour using gluten-free oats)
1 1/2 tsp baking powder
1/2 tsp baking soda

  • Preheat oven to 400°F. Line muffin tin with unbleached baking cups.
  • In a large bowl, combine applesauce, bananas and blueberries.
  • Add egg replacer, oat flour, baking powder and baking soda, mixing until well combined.
  • Pour batter into muffin tins and bake for ~25 minutes.
  • Let muffins cool completely on a wire rack.

These muffins freeze well, too!

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