Banana Muffins (GF, DF, Egg, Peanut/Tree nut Free, Vegan)
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Cook time: 
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Serves: 8 muffins
Your favorite banana bread, packed into a portable muffin, with added soft texture and sweet flavor thanks to Silk vanilla yogurt.
  • 1 large banana
  • ⅓ cup Silk vanilla yogurt
  • ¼ cup melted coconut oil
  • 1 tsp vanilla
  • 1 Tablespoon Silk's Coconut milk
  • ¼ cup sugar
  • ¼ cup brown sugar
  • ¾ tsp Ener-G egg replacer
  • ¾ tsp cinnamon
  • 1 cup gluten free flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp xanthan gum
  • pinch of salt
  1. Preheat oven to 350 degrees fahrenheit. Grease muffin tins.
  2. In a stand mixer, beat the banana until it is a uniform liquid with no large lumps.
  3. Add the yogurt, melted coconut oil, vanilla and milk and mix.
  4. Add the sugars and blend well.
  5. With the stand mixer on slow, add the egg replacer, cinnamon, baking powder, baking soda, xanthan gum, and salt one at a time.
  6. Mix for one minute to incorporate.
  7. Finish by adding the flour. Only stir it long enough to incorporate it. You do not want to over mix it.
  8. Fill muffin tins ¾ the way full.
  9. Bake for 20-22 minutes, until the edges are brown and the tops of the muffins spring back when lightly touched.
  10. Allow to cool in the pan. Keep covered.
Recipe by Allergy Awesomeness at