Egg Free,Dairy Free, Nut Free Banana Oat Muffins

These muffins had a wonderful banana flavor and the oats gave them a great texture.

Banana Oat Muffins

1 1/2 cups flour
1 cup instant oats
1/2 cup brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3/4 cup soy milk
1/2 cup unsweetened applesauce
1 tbsp vanilla extract
3 bananas, mashed

Combine the flour, oats, brown sugar, baking powder, baking soda, cinnamon, and salt. In a separate bowl, combine the soy milk, applesauce, and vanilla. Add the flour mixture and bananas to the flour mixture then mix until just combined. Fill sprayed lined muffin cups 2/3 full with the batter. Bake at 400 for 18-20 minutes.
*  1/2 cup safe chocolate chips can be folded in at the end.
*  Cinnamon sugar can be sprinkled on the top before baking.

Egg Free, Dairy Free, Nut Free Perfect Cornbread Muffins

These cornbread muffins have a perfect texture and mild flavor. They are yummy with soups, stews, chili, or by themselves.

Cornbread Muffins

1 cup cornmeal
1 cup flour
1/3 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 cup soy milk
1/4 cup unsweetened applesauce
1/4 cup oil

Combine the cornmeal, flour, sugar, baking powder, and salt. Add the soy milk, applesauce, and oil then mix until just combined. Spoon the mixture evenly into 12 lined and sprayed muffin cups. Bake at 400 for 15-20 minutes or until a toothpick inserted into the center comes out clean.