moist and light banana muffins free of many allergens

December 20, 2008 at 9:39 pm Leave a comment

If you have to bake for someone with several different food allergies, it’s tough to create a muffin that isn’t too heavy or that doesn’t crumble all to pieces. This recipe has NO wheat, eggs, dairy, soy, corn, vanilla or cinnamon. It turned out pretty well and my little allergy boy probably would’ve eaten them all in one sitting had I not hidden them away. He loved them.

1 cup oats (I used quick)
1 cup rice flour (I already have mine mixed with some tapioca flour)
1 cup oat flour
1/3 cup ground flax seed
1/3 cup sugar
1 cup rice milk
1/2 cup canola oil
2 mashed bananas
2 t xanthum gum
1 tsp baking soda
couple dashes of nutmeg
couple dashes of salt

I mixed this in my stand mixer. It made 11 regular sized muffins plus about a dozen mini muffins. This was a thick batter which worked pretty well. The amount of liquid may need to be altered depending on different brands of flour or humidity levels.

Bake at 350 about 15-20 minutes until done.

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Entry filed under: allergies, baking, food allergies, recipes, wheat free. Tags: , , , , .

happy 4th birthday Miss Mary my newest discovery: eczema caused by detergent

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