Breakfast

Pumpkin Blueberry Muffins egg-free dairy-free is for Breakfast.

Pumpkin Blueberry Muffins egg-free dairy-free takes several minutes to prepare.

Pumpkin Blueberry Muffins egg-free dairy-free takes several minutes to cook.

Pumpkin Blueberry Muffins egg-free dairy-free makes 12 servings.

The ingredients for Pumpkin Blueberry Muffins egg-free dairy-free are:

3 ripe bananas (or can of pumpkin)
1/4 c. oil or melted oleo (or unsweetened applesauce)
1 c. sugar
1 tsp. soda
1 c. chopped walnuts or 1 c. raisins, if desired (or fresh blueberries)
1 tsp. salt
2 c. flour

Here is how you make Pumpkin Blueberry Muffins egg-free dairy-free:

Mash bananas (overripe make the best bread). Add oil and sugar. Mix well. Sift flour, salt and soda together and add to banana mixture. Mix until flour is blended (do not beat).Put into muffin pans or bread tin and bake at 360 degrees until toothpick comes out clean.Optional: Add a handful of oatmeal and some raisins or chocolate chips or currants or some coconut or all of them. Number of Servings: 12Recipe submitted by SparkPeople user AFRICAPARISH.

The nutritional information for Pumpkin Blueberry Muffins egg-free dairy-free is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 162.0

• Total Fat: 0.4 g
• Cholesterol: 0.0 mg
• Sodium: 290.0 mg
• Total Carbs: 37.8 g
• Dietary Fiber: 2.2 g
• Protein: 2.7 g

The dietary needs meet for Pumpkin Blueberry Muffins egg-free dairy-free is Lactose Free