Egg Free Banana Muffins

I told you a few weeks ago that my daughter transitioned back to milk without any excitement.  This is good.  This is very good.  1 allergy down, 6 to go.  So even though we crossed dairy off the list, I still find breakfast is my most difficult meal to cook for her, given her egg allergy.  Her brother gets up, toasts a frozen waffle and he's good to go.  Nora, unfortunately, can't do this.  Almost all the frozen breakfast products contain egg or soy or some combination of the two.  I had been on the hunt for a good muffin recipe for her and I finally found it.  

I found the original recipe over on a blog I found, called, none other than Egg Allergy Cooking.  I did use regular milk for these, but if you'd like to make them dairy free, rice milk will also work here.

I decided to go one step further with these muffins and give them a sweet crunchy top.  Again, I used real butter for the topping, but if you need to avoid dairy, please substitute a spread such as Earth's Balance Dairy Free Spread.  They even have a soy free version if you're looking to go soy free as well.

BANANA MUFFIN (Egg Free)
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INGREDIENTS:                                                                                        

• 3 bananas, overripe, mashed
• 1/4 C vegetable or canola oil
• 1/4 C milk or rice milk
• 1 C sugar
• 1 tsp vanilla extract
• 1 1/2 C flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• TOPPING INGREDIENTS:
• 2 T flour
• 1/3 C brown sugar
• 1 T butter, softened (or non dairy substitute)

DIRECTIONS: 

Preheat oven to 375.
Using a hand mixer blend bananas until smooth.
Add oil, milk, sugar and vanilla and mix until combined.
Slowly add in the dry ingredients and mix until well blended.
Spoon batter into a paper lined muffin tin (12 muffins).
In a small bowl combine topping ingredients and sprinkle over the tops of muffin batter.
Bake at 375 for 16-20 minutes.  Allow to cool in pan for 5 minutes and then move to wire rack to cool completely.