Banana Muffins: Multi-Allergy Friendly

It's Monday folks! What's on the menu for you this week?

I thought I would share a recipe I tweaked so that it is allergy friendly again. 

They turned out pretty good too. :) 

2/3 cup sugar (I used 1/3 cup honey and 1/3 stevia)
1/3 cup shortening (I used coconut oil here, but coconut butter spread or you palm expressed shortening would also work here)
2 eggs (We use Omega 3 eggs, but can sub with flax seed if needed)
3 T sour milk (I just used that same amount of almond milk and added a couple drops of lemon juice as well)
1 cup very ripe mashed bananas
2 cups flour ( I used 1 cup sorghum flour, 1/2 cup rice flour, and 1/2 cup potato or tapioca starch)
1 tsp xanthum gum (You can omit this if you are using regular wheat/white flour)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt

Cream shortening, sugar, and eggs. Stir in milk and bananas. Add dry ingredients and mix well. (Choc chips optional. I did some with and some without. Again, I used the dairy and soy free ones seen before in previous Monday posts.) Bake at 350.

When we first started having to make things that were multi allergy friendly, it was all new to me. I spent a ton of time in the store and online researching and looking for good recipes. So, I am happy to pass along ones that have worked out for us. My husband liked these better than others I have tried to tweak. So, there you have it! Hope it helps someone out there!