GF DF EggFree Muffins



Looking for an allergy friendly muffin?  Try this gluten free, dairy free, egg free version on my famous banana muffins.

GD DF Egg Free Muffins
Serves 12
Allergy Free Muffin!
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
  1. 2 Tablespoons Ground Flaxseed Meal
  2. 6 Tablespoons Cold Water
  3. 1 cup GF Flour
  4. 1/4 cup Almond Flour
  5. 1/4 cup Whole Ground Flaxseed Meal
  6. 1/4 cup Garbanzo / Fava Flour
  7. 2 Teaspoons Baking Soda
  8. 1 1/2 Teaspoons Xanthan Gum
  9. 1/2 Teaspoon salt
  10. 2 Teaspoons Cinnamon
  11. 1/8 Teaspoon Nutmeg
  12. 1/8 Teaspoon Turmeric
  13. 2/3 cup Brown Sugar
  14. 1/3 cup Coconut Oil
  15. 2 Tablespoons Olive Oil
  16. 1 1/2 cups Smashed Bananas
  17. 1/2 cup Chocolate Chips
  1. Preheat oven to 350 degrees
  2. In a small bowl, first combine the ground flaxseed with the water, stir occasionally while soaking for 5 minutes
  3. In a medium bowl, blend all the flours together and put through a flour sifter, then measure out 1 & 3/4 cups flour
  4. Add the baking soda, xanthan Gum, salt and the spices to the flour mix and blend with a hand mixer
  5. In a large bowl, blend together the brown sugar and oils
  6. Add the soaked Ground Flaxseed from the small bowl - which is the egg substitute
  7. Cream together banana to make 1 1/2 cups (usually 4 large bananas)
  8. Add the creamed bananas to the creamed sugar/oil mix and mix well with hand mixer
  9. Combine all together by adding the flour mix all at once to the sugar/oil mixture
  10. Thoroughly combine to make a moist dough
  11. Add in the Chocolate Chips
  12. Spoon into 12-14 muffin tins
  13. Bake for 25-30 min
  1. For the flour mix, I use Bob's Red Mill products
  2. For the chocolate chips, I use the Enjoy Life products (Gluten Free, Dairy Free, Egg Free, Nut Free)
  3. Let the muffins completely cool before eating peeling the lining away.
Renee Matthews | Gluten Free Coach | Dietitian
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