Banana Blueberry Muffins - Egg Free, Dairy Free, Soy Free, Nut Free and Vegan

Banana Blueberry Muffins - Egg Free, Dairy Free, Soy Free, Nut Free and Vegan
Makes 12 Large Muffins or 36 Mini’s

Details:

A yummy muffin recipe that is egg free, soy free, dairy free, nut free and vegan. This treat is perfect for my son who has multiple food allergies. With these delicious muffins, he really doesn’t feel like he is missing out on anything, especially at birthday parties when everyone is having cake.

I do need to make some slight adjustments as I use Cherrybrook Cake Mix that contains evaporated sugar cane. I would really prefer a sugar-free snack. In the near future I would like to make a batch of muffins from scratch, substituting the sugar for agave syrup to make it a guilt - free snack for the family.

The Cherrybrook cake recipe calls for eggs, milk and oil, but for health and allergy reasons I make my own substitutes.

Ingredients:

  • 1 Cherrybrook Yellow Cake Mix
  • 1 tsp Baking Soda
  • 1 Ripe Banana (Mashed)
  • 1 Cup Vanilla or Chocolate Hemp Milk
  • 1/2 Cup Hemp Seeds
  • 1/4 Cup Chia Seeds (optional)
  • 1/4 Cup Coconut Oil -or- 1/3 Cup Olive Oil
  • 1/2 Cup Frozen Blueberries

** For Chocolate Version add 4 TBSPS of Coco Powder and 2 TBSPS Agave Syrup**

Preparation:

  1. Preheat oven to 375 degrees.
  2. Mix all the liquid ingredients and combine with dry ingredients.
  3. Mix well.
  4. Spoon the batter into well greased (or lined) muffin tray and bake for approximately 20 minutes.

Posted by greenourkids in Featured Articles, Natural Living, Nutrition on July 27th, 2009 | no responses

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