Gluten, Dairy & Egg Free Banana Muffins (Bread) - cooking recipe

Ingredients

1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon Ener-G Egg Substitute
1 teaspoon salt
1 cup chopped nuts (optional)
1 1/4 cups sugar
1/2 cup Butter Flavor Crisco
1 large very ripe banana, mashed
1/2 cup lactade lactose-free milk (or dairy free sub)
1 teaspoon vanilla
Flaxmeal Egg Replacer (use 1/2 cup)
1/2 cup cold water
2 teaspoons ground flax seed meal
Gluten-Free Flour Mix (use 2 1/2 cups)
2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca starch
3 teaspoons xanthan gum

Preparation

In a medium bowl sift together all dry ingredients except nuts and set aside.
In a large bowl mash the banana. Add the sugar, Crisco, flaxmeal egg replacer, milk (or sub) and vanilla. Mix well.
Mix dry ingredients into large bowl with wet ingredients and mix well. Fold in nuts.
Spoon into greased mini muffin tins and bake 10-12 minutes. Cool on wire rack.
Mini muffin tins are the only way I've tried so far but I'm sure this could be bread or regular sized muffins as well.
Flaxmeal Egg Replacer:
In a small container mix 1/2 cup cold water with 2 teaspoons ground flaxmeal and shake well.
GF flour mix:
2 cups rice flour.
2/3 cup potato starch.
1/3 cup tapioca starch.
3 teaspoons xanthan gum.