Vegan Paleo Banana Mini-Muffins ( dairy-free, nut-free, egg-free)

These Vegan Paleo Banana Mini-Muffins have been the most challenging recipe I’ve created.  I started experimenting with ingredients almost a year ago when one of Edible Harmony’s Facebook friends made a request for a birthday cake for a little girl that was grain-free, nut-free, dairy-free and egg-free.  I could easily find a replacement for the first 3, but the only flour that I knew  would meet those request was coconut flour and it takes a lot of eggs to make coconut flour bind together. After several attempts and large amounts of precious ingredients gone to waste, I just gave up.

Yesterday my daughter’s school hosted a mother’s day tea and I was asked if I could bring gluten-free muffins, since Lilah and 2 other kids from her class are gluten intolerant. I gladly agreed to make them and then I remembered that her school is nut-free I thought to myself “Hmmmm, this is going to be interesting.”  During a parent meeting, someone pointed out that they don’t eat soy or dairy… no problem–neither do we, except for an occasional piece of cheese.  Things really seemed uphill when a parent pointed out that they don’t eat animal products… hmm… uhm… I don’t know if that is even possible since we only use grain-free flours, but I said I would try. I was bluffing , I likely wasn’t even going to try, but  as I started to bake I had a last-minute change of heart and decided to give it one more try, and attempt to make a small batch of vegan, paleo, nut-free muffins. I finally got the recipe to work!  These are a bit more dense that your usual muffins and I would probably not work for a cake or a full size muffin, but it would work out great for banana bread as well. Try them!
For other egg-free and dairy-free dessert recipes try my paleo chocolate chip cookies, no bake macaroons or my watermelon cake

Ingredients:

1/2 a cup of sweet potato flour (buy here)
1/2 a cup of arrowroot powder
2-4 tablespoons of coconut flour
2 ripe bananas
1/2 teaspoon of cinnamon
1 teaspoon of vanilla
1/4 teaspoon of nutmeg
4 oz apple sauce
1/2 cup of dates
1 teaspoon of baking soda
1/4 cup of flaxseed flour
1/2 cup coconut milk
1/4 cup of coconut oil

Preparation:

• Preheat oven to 350 degrees Fahrenheit.
• Combine all ingredients in a food processor until smooth
• Let the batter set for 5 minutes
• Run the food processor for a few seconds
• Pour the batter in greased or paper lined mini-muffin tins
• Bake for 20 minutes or until a toothpick inserted in the middle of the muffins comes out dry