My son is a big fan of my Cauliflower Banana Muffin Bread. As a result,  I wanted to make this recipe egg free and dairy free for those who are following a egg and dairy free diet. These muffins are a great way to provide the nutrients of the cauliflower while enjoying the delicious flavors of the banana and the spices. This makes for a tasty and nutritious dessert.

Nutritional Benefits:

Cauliflower: Protein, Vitamin C & K, B-6 Vitamin, Calcium, Fiber, Folate

Banana: Rich in Potassium. Contains Vitamin B6, Vitamins A&C, Phosphorus, Magnesium, and are easy to digest for all ages.

Recipe

Egg and Dairy Free Cauliflower Banana Muffin Bread

Ingredients:

• 1  cup White Whole Wheat Flour
• 1/4 cup Buckwheat Flour
• 1 Teaspoon Baking Soda
• 1 Teaspoon Ground Cinnamon
• Pinch of Freshly Grated Nutmeg- about 1/8 Teaspoon, or 1/4 Teaspoon of Ground Nutmeg
• 1/4 Teaspoon Ground Cardamom , may be omitted
• 1/3 cup Avocado Oil
• 1/4 cup of Maple Syrup
• 2 FlaxEggs (2 tablespoons ground flaxseed+6 tablespoons filtered water. Let it sit for 5 minutes or until it is thick in texture and resembles whisked eggs).
• 1/4 Cup Unsweetened Almond Milk
• 1 Teaspoon Pure Vanilla Extract
• 2 Cups Mashed Ripe Bananas, from about 4 Ripe Bananas
• 1 cup of pulsed Cauliflower Florets

Instructions:

Preheat the oven to 350 Degrees Fahrenheit
Oil the muffin pan so the muffins don’t stick. You may also use muffin/cupcake wrappers.

For the dry ingredients:
To a medium bowl, add both of the flours, baking soda, cinnamon, nutmeg, and cardamom.

Mix all the dry ingredients together with a whisk or a fork. Set it aside.
The dry ingredients are ready.

For the wet ingredients:
Cut a small cauliflower in half. Cut the stem off to loosen the florets. Add the florets to a food processor or a blender. Blend it until they are coarse in texture and resemble small flakes. Measure 1 cup of the pulsed cauliflower and set it aside.
Mash 2 cups of ripe bananas, which is from about 4 ripe bananas.
Add 1 cup of the cauliflower to the mashed bananas. Mix the 2 together.
Add 1/4 cup of unsweetened almond milk and 1 teaspoon of pure vanilla extract. Mix everything together and set it aside.

To a large bowl, add the oil and the maple syrup. Using a whisk or a fork, mix the two together. Add the flaxeggs (2 tablespoons ground flaxseed+6 tablespoons filtered water. Let it sit for 5 minutes or until it is thick in texture and resembles whisked eggs) and whisk. Add the cauliflower/banana mixture to the oil/flaxegg mixture. Mix to incorporate

Slowly add the dry ingredients. I like to add it in 3 batches. Mix to incorporate but be careful not to overmix it since the batter can get tough. The batter is ready to bake.

Using a 1/4 cup measure, pour the batter into the muffin pan. Fill the batter 3/4ths of the way up making sure to leave some room on top since it will rise while baking.

Bake for 25-30 minutes or until it is golden brown and a cake tester or toothpick comes out clean when inserted in the center of the muffins.

Let the muffins slightly cool, for about 15 minutes.

Using a small offset spatula, run it around the edges to help loosen the muffins. Transfer the muffins to a cooling rack and allow them to completely cool.

Note: the muffins might feel a little dense and very moist if bitten into. After letting it rest for a few hours, I noticed the texture of the muffins got better.

I store my muffins in a glass food storage container in the refrigerator.

Enjoy!