Allergy-Friendly Green Banana Muffins Recipe

  • 1 cup rice flour
  • 1/2 cup coconut flour
  • 1/2 cup cornmeal
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons warm water
  • 1 1/2 teaspoons dry egg replacer (such as Ener-G®)
  • 3 tablespoons applesauce, or as needed
  • 3/4 cup oat milk
  • 3/4 cup maple syrup
  • 1 (5 ounce) package baby spinach
  • 1/4 cup canola oil
  • 2 teaspoons pure vanilla extract
  • 2 medium ripe bananas, mashed
  • 1/2 cup vegan chocolate chips (such as Enjoy Life®)
  1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
  2. Whisk rice flour, coconut flour, cornmeal, xanthan gum, baking powder, baking soda, and salt together in a large bowl.
  3. Whisk water and egg replacer together in a glass measuring cup. Add enough applesauce to make 1/4 cup. Transfer mixture to a blender; add oat milk, maple syrup, baby spinach, oil, and vanilla extract. Blend until smooth.
  4. Pour spinach mixture over the flour mixture; mix until just combined. Fold mashed bananas and chocolate chips into the batter.
  5. Scoop batter into the prepared tin, filling each cup 3/4 full.
  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Transfer to a wire rack to cool completely.