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.

Egg Free, Dairy Free, Nut Free Perfect Banana Muffins and Bread

These banana muffins are perfectly moist and full of flavor. I usually double the batch and make 2 loaves of bread and 20 muffins.

 

 

Perfect Banana Muffins and Bread

3/4 cup soy milk

3/4 tbsp vinegar
2 thoroughly mashed bananas
1 1/4 cup sugar
1/2 cup dairy free margarine, melted
3 tbsp water
1 1/2 tsp vanilla extract
2 3/4 cup flour
1 tbsp baking powder
1/4 tsp salt

Combine the soy milk and vinegar and allow to set until slightly thickened, about 5 minutes. Once thickened, add the bananas, sugar, margarine, water and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the flour mixture to the banana mixture then beat until thoroughly combined. Divide the batter between two sprayed 8” loaf pans. Bake at 350 for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing to wire racks to cool completely.

* For Perfect Banana Muffins, fill 20 lined muffin cups ¾ full with the batter. Bake at 350 for 20-25 minutes or until a toothpick inserted in the center comes out clean.\
* The bread and muffins freeze perfectly. Either reheat in the microwave or let thaw at room temperature or in the fridge.

Egg Free, Dairy Free, Nut Free Zucchini Muffins

I made my Zucchini Bread recipe into the best Zucchini Muffins. I just fill lined muffin cups 2/3 full then baked them 18-20 minutes or until a toothpick inserted in the center comes out clean. I placed them by batch in Ziplock bags in the freezer. The girls love the muffins for a quick easy breakfast or snack.