Egg-Free, Gluten-Free Banana Muffins {Experimental}

Parker and I experimented today with a recipe for Banana Muffins using the Ener-G egg-replacer for an almond-flour based gluten-free recipe. Normally, my low-starch, no-sugar recipes include a lot of eggs, but now that Parker cannot have egg whites, I am experimenting with recipe adjustments.

These turned out pretty well for our first try and Parker says they are amazing! If you see a way to adjust ingredients for a more superb result, please let me know!

Egg-Free Banana Muffins 

{Also Gluten, Sugar, and Dairy Free}

Ingredients

3 cups blanched, finely ground almond flour
1 TBS organic cinnamon
1 tsp ground ginger powder
1/2 tsp sea salt
1 very ripe organic bananas, mashed
1 TBS pure vanilla extract
Equivalent for 3 eggs Energ-G egg replacer (4 1/2 tsp. powder plus 4 TBS warm water)
1/4 cup organic agave nectar

Instructions

1. Preheat oven to 350 degrees F. Grease muffin tins with coconut oil.
2. In a large bowl, combine dry ingredients, and then run through a flour sifter.
3, In a separate, medium bowl, combine wet ingredients except for bananas, whisking until smooth an creamy. Add bananas, and whisk until lumps dissolve.
4. Combine wet a dry, blending well with a wooden spoon.
5. Scoop into prepared muffin pans and bake for 25-30 minutes.
6. Cool and top with vegetable oil spread and drizzled honey.
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