Muffins Archives | Kids with Food Allergies

Banana Muffins

Melanie Carver — Wed, 24 Aug 2022 15:36:54 +0000

Avg. rating 5 from 10 votes.

Recipe Information

# of Servings: 12

Recipe Created By: erinh

Ingredients

1/2 cup applesauce or margarine

3/4 cup sugar

2 eggs (or replacer)

3 med ripe bananas, mashed

2 cups flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 cup chocolate chips (optional)

Directions

Cream together applesauce or margarine and sugar.

Beat in eggs or egg replacer.

Add mashed banana.

Add flour, baking soda, baking powder, and salt.

Add chocolate chips if you choose to put them in.

Bake at 350 °F in a loaf pan for 1 hour, or for muffins, 350 °F for 25 minutes.

Check with toothpick to make sure they’re done!

Notes

We use Enjoy Life Foods chocolate chips, and we replace each egg with 1/2 tsp baking powder and 2 Tbsp water. We use applesauce, but also have used Earth Balance Soy free margarine.

These muffins never last long in our house!

Substitutions

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.

Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

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Chocolate Chip Muffins

Melanie Carver — Wed, 24 Aug 2022 15:36:30 +0000

Avg. rating 5 from 2 votes.

Recipe Information

# of Servings: 12

Recipe Created By: Meg Falciani

Ingredients

1 cup sorghum flour

1/3 cup rice flour

1/3 cup tapioca starch

1/3 cup potato starch

1/4 cup sugar

1/2 tsp salt

1 Tbsp baking powder

1 10 oz bag chocolate chips

1 cup unsweetened coconut milk

1/4 cup oil

1 egg (see below for sub)

Directions

Preheat oven to 400 °F. Spray a 12-cup muffin tin with cooking spray OR grease with solid shortening OR line with paper cupcake liners.

Combine flours, starches, sugar, salt, baking powder in a bowl. Add in chocolate chips and stir so that all the chips are coated in flour.

In a second bowl, mix the milk, oil and egg. Add to bowl with dry ingredients, and stir until thoroughly combined.

Spoon into muffin tins, filling about 2/3 full. Bake for 20-25 min. Remove from oven and allow to cool 5-10 minutes before removing from pan.

Notes

Substitutions

You can use any “milk” sub here (soy, rice, etc.), but I find coconut gives the best texture. If you don’t have a milk allergy, you can also substitute regular cow’s milk. Whole milk will give a better texture than skim, but skim can be used.

For coconut milk, I use unsweetened So Delicious in the green-label refrigerator carton or shelf-stable Tetra-Pak container. You could substitute the vanilla version as well.

If making egg free, substitute 1/4 cup applesauce. Mix it into the milk so that it distributes easily into the flour mix.

You can also use solid shortening (i.e. Crisco, Spectrum) instead of liquid oil. Use 1/4 cup shortening and “cut in” the fat to the flour etc. using a fork, until the mix contains pebble-like bits of fat incorporated throughout the flour. Combine just the milk and egg together and then add liquid to flour/etc and shortening mix and continue as above.

Coconut: Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy, consult your physician to find out if you need to avoid coconut.

Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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Chocolate But Nutritious Muffins

Melanie Carver — Wed, 24 Aug 2022 15:36:26 +0000

Avg. rating 5 from 2 votes.

Recipe Information

# of Servings: 12

Recipe Created By: Melanie Carver

Ingredients

1 3/4 cups garbanzo bean flour

1/4 cup starch (corn, tapioca, potato)

1 1/2 tsp baking powder

1/3 cup cocoa powder (unsweetened)

1/4 cup sugar

1 tsp xanthan gum

2/3 cup applesauce (unsweetened)

3 Tbsp oil

3 Tbsp molasses (unsulphured)

1 cup cold water

1 cup boiling hot water

1/2 cup raisins

1/3 cup mini chocolate chips (optional)

Directions

Preheat oven to 350 °F. Lightly, but thoroughly spray your regular size muffin tin with a safe oil and set aside. Paper liners are not recommended.

Boil one cup of water (microwave or stove top) and remove from heat. Add raisins and set aside.

Mix all of the dry ingredients. See substitution notes below. Make a well in the dry ingredients and add the applesauce. Use a tablespoon to measure your oil first and then reuse it to measure the molasses. This will help the molasses slip off the spoon.

Next, add the cold water and whisk by hand to incorporate all of the ingredients.

Decant the hot water off of the raisins and then add the raisins to the batter and stir. If your child does not like chunks in their muffins, you can put the raisins in a food processor first and then add the raisin paste to the batter.

Scoop the batter into your muffin tin, adding about 2-3 oz of batter to each muffin cup.

For a sweeter muffin, add optional mini chocolate chips to the tops before baking.

Bake for 20-22 minutes or until toothpick comes out clear. Let the pan sit to cool off before removing muffins.

Notes

These muffins are not sweet. They are a creative way to add protein and iron to your child’s meal or snack.

To make these muffins sweeter, you can either increase the sugar (even doubling the sugar), or you can add the optional mini chocolate chips to the tops of the muffins before you bake them.

To add even more protein and fat and a little more sweetness, spread these muffins with a seed butter such as my Pepita Pumpkin Seed Butter.

Copyright © 2011 Melanie Carver. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.

Substitutions

Garbanzo bean flour has a high protein content and is a good source of iron. If you cannot use garbanzo (chickpea) flour, you can replace it with another bean flour (soy, fava, etc).

A non-legume option would be to use quinoa flour, which is also high in protein and iron. If you use quinoa flour, I suggest using 1 cup quinoa plus 3/4 cup sorghum or millet flour; but this has not been tested for this recipe.

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Gluten-Free Banana Muffins with Chocolate Chips

Melanie Carver — Wed, 24 Aug 2022 15:36:03 +0000

Avg. rating 5 from 3 votes.

Recipe Information

# of Servings: 12

Recipe Created By: Avery and Morgan’s Mom

Ingredients

1 3/4 cups gluten-free flour blend

1/2 tsp xanthan gum

1 tsp salt

2 tsp cinnamon

2 tsp baking powder

1/2 cup applesauce

1/4 cup coconut or other oil

3/4 cup sugar

2 eggs

1 Tbsp vanilla

4 medium very ripe bananas, mashed

1/2 cup chocolate chips (Enjoy Life brand)

Crumb Topping:

1/4 cup gluten-free flour

1/4 tsp xanthan gum

1/8 tsp salt

1/4 cup brown sugar

1 tsp cinnamon

1/4 tsp allspice

1 Tbsp coconut oil or shortening

Directions

Preheat oven to 350 °F.

Crumb topping: Mix crumb topping ingredients together in a small bowl and set aside.

Muffins: In a mixing bowl, combine the applesauce, oil, sugar, bananas, eggs, and vanilla and beat until smooth. Add the dry ingredients and mix just until everything is wet. Stir in the chocolate chips. Spoon the batter into greased muffin tins and sprinkle on the crumb topping.

Bake for 20-25 minutes.

Notes

For the Gluten Free Flour, I use Authentic Foods Classical Blend (mix of superfine brown rice flour, potato starch, and tapioca starch)

This recipe makes 24 small muffins (not the tiny ones, but not the regular sized muffin tins). They may take longer in regular muffin tins.

Substitutions

This recipe has not been tried with egg replacers.

Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

The post Gluten-Free Banana Muffins with Chocolate Chips appeared first on Kids with Food Allergies.

French Toast Muffins

Melanie Carver — Wed, 24 Aug 2022 15:35:52 +0000

Avg. rating 4 from 7 votes.

Recipe Information

# of Servings: 24

Recipe Created By: Meg Falciani

Ingredients

2 cups sorghum flour

2 cups gluten-free mix (see below)

4 tsp baking powder

2 tsp baking soda

2 tsp cinnamon

2 Tbsp lemon juice

2/3 cup oil

2 tsp vanilla

2 cups coconut milk or other milk alternative *

1 cup dark brown sugar

Directions

Preheat oven to 400 °F. Grease 2 muffin pans (24 muffins total).

Mix flours, baking powder/soda, and cinnamon in a bowl. In a separate bowl, combine remaining ingredients. Add wet to dry, and stir gently.

Spoon into muffin pans, and bake for 18-22 minutes. Allow to cool for about 5 minutes so structure can set, then gently remove from pan and allow to cool thoroughly. These are good both still warm and at room temperature.

Notes

Substitutions

For gluten-free flour mix, I used 1/2 cup each rice flour, rice protein powder, tapioca starch, and potato starch. If you are not using protein powder, add 4 tsp. xanthan gum to help hold these together.

If not avoiding wheat, use 4 cups of all-purpose wheat flour.

* Any alternative milk can be used; coconut helps give it a richer taste/texture. This is the refrigerated coconut based milk alternative, not canned coconut milk. The original recipe this is based on calls for unflavored or vanilla soy milk.

You can also add fruit to these muffins. Add 1 to 1 1/2 cups fruit of choice. Dice into approx 1/4 inch chunks if using any fruit larger than a blueberry. If using canned fruit, drain thoroughly.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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Lauren’s Yummy Muffins

Melanie Carver — Wed, 24 Aug 2022 15:35:51 +0000

Avg. rating 5 from 2 votes.

Recipe Information

# of Servings: 12

Recipe Created By: Lisa Cohen

Ingredients

1 1/2 cups all purpose flour

1 cup rolled oats

3/4 cup white sugar

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 1/2 tsp Ener-G Egg Replacer powder

2 Tbsp warm water

3/4 cup soy or rice milk

1/3 cup vegetable oil

1/2 tsp vanilla extract

1 cup mashed bananas

1/4 cup chocolate chips (optional)

Directions

Combine flour, oats, sugar, baking powder, soda and salt.

Combine Egg Replacer powder and warm water until dissolves. Add soy or rice milk, vegetable oil, vanilla and mashed bananas.

Combine wet and dry ingredients. Add chocolate chips.

Pour into 12 muffin cups. Bake for 15 minutes at 400 °F.

Notes

Substitutions

Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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Blueberry Muffins with Streusel

Melanie Carver — Wed, 24 Aug 2022 15:35:25 +0000

Avg. rating 5 from 2 votes.

Recipe Information

# of Servings: 8

Recipe Created By: Helen Carey

Ingredients

1 1/2 cups all-purpose flour

3/4 cup evaporated cane juice

1/2 tsp salt

2 tsp baking powder

1/2 cup canola oil

1 egg replacer mix, prepared according to directions, or other egg substitute

1/3 cup coconut, rice or soy milk

1 cup fresh blueberries

1/2 cup evaporated cane juice

1/3 cup all-purpose flour

1/4 cup margarine

1 1/2 tsp ground cinnamon

Directions

Preheat oven to 400 °F (200C) and grease muffin tins or line with liners.

Combine 1 1/2 cups flour, 3/4 cup evaporated cane juice, salt and baking powder.

Place canola oil into a 1 cup measuring cup; add the Ener-G Egg Replacer and enough coconut, rice or soy milk to fill the cup. Mix this with flour mixture.

Fold in blueberries. Fill muffin cups right to the top.

To make crumb topping: Mix together 1/2 cup evaporated cane juice, 1/3 cup flour, 1/4 cup margarine, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake in preheated oven for 20-25 minutes until done.

Notes

Substitutions

I used fresh coconut milk for this recipe and the muffins came out great. I am sure that they will be just as good with soy or rice milk.

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

Coconut: Although previously classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy, consult your physician to find out if you need to avoid coconut.

Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

The post Blueberry Muffins with Streusel appeared first on Kids with Food Allergies.

Sunny Butter and Jelly Muffins

Melanie Carver — Wed, 24 Aug 2022 15:35:05 +0000

Avg. rating 5 from 5 votes.

Recipe Information

# of Servings: 12

Recipe Created By: calikathy

Ingredients

1/2 cup sunflower seed butter

1/2 cup pumpkin or carrot puree

1/2 cup firmly packed brown sugar

2 Tbsp safe margarine

1/2 cup coconut milk yogurt

1 cup gluten-free flour blend

1 tsp xanthan gum

1 tsp baking powder

1 tsp baking soda

1/2 tsp sea salt

1/2 cup fruit preserves

Directions

Preheat oven to 350 °F. Spray muffin tin with non-stick spray or use muffin liners.

In a large bowl combine the sunflower seed butter, pumpkin puree, brown sugar and margarine until mixed thoroughly. Add the coconut milk yogurt.

In a small bowl, combine the flour, xanthan gum, baking powder, baking soda and sea salt. Add to the wet ingredients and combine. Don’t overmix; lumps are ok.

Spoon into muffin tin. Make a small indentation in the top of the muffin and place a small amount of jam in it.

Bake 20-25 minutes until muffins are lightly browned.

Notes

This made 12 mini muffins and 11 large muffins for me. I used apricot preserves, but want to try blueberry or grape next time.

Substitutions

For the gluten free flour blend I used:

1/4 cup tapioca starch
1/4 cup potato starch
1/4 cup millet flour
1/8 cup white rice flour
1/8 cup sweet rice flour

With the puree, I would imagine you could use pumpkin, sweet potato, squash, applesauce, carrot, etc.

Commercial sunflower seed butter may not be safe for soy allergy, but you can make your own using safe seeds.

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

Peanut Substitutions: There are many peanut-free products available in the US. Find out more about peanut substitutions.

The post Sunny Butter and Jelly Muffins appeared first on Kids with Food Allergies.

Fruit Veggie Muffins

Melanie Carver — Wed, 24 Aug 2022 15:34:27 +0000

Avg. rating 5 from 2 votes.

Recipe Information

# of Servings: 12

Recipe Created By: Jennifer Hulett

Ingredients

1/2 cup softened butter/margarine

1 cup sugar

1 lg orange zested, grated into large shreds

3 tsp Ener-G Egg Replacer mixed with 3 Tbsp warm water

1 cup zucchini, grated into large shreds

1/2 cup crushed pineapple

1 1/2 cups all-purpose flour

1 tsp baking soda

1/4 tsp baking powder

1 tsp coarse salt

Directions

Preheat oven to 375 °F. Line a 12 cup cupcake or muffin baking tin with paper liners.

Cream butter/margarine, sugar, and orange zest until fluffy, approximately 2-3 minutes.

Whisk egg replacer, water, and vanilla together. Slowly incorporate into sugar/zest/butter mixture with an electric mixer until smooth. Add in zucchini and pineapple, mix until smooth.

In a small, separate bowl mix flour, baking soda, baking powder, and salt. Add flour mixture to wet ingredients slowly. Beat until smooth.

Fill baking cups 1/2 – 3/4 way full. Bake for 18-22 minutes, or until the tops of muffin are a golden brown and a toothpick inserted in the center comes out clean.

Notes

This is a great treat for breakfast, snack, or anytime!

This recipe was adapted from a recipe in the May 2009 issue of Glamour Magazine.

Substitutions

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.

The post Fruit Veggie Muffins appeared first on Kids with Food Allergies.

Chocolate Covered Banana Muffins

Melanie Carver — Wed, 24 Aug 2022 15:34:19 +0000

Avg. rating 5 from 2 votes.

Recipe Information

# of Servings: 24

Recipe Created By: Meg Falciani

Ingredients

3 med bananas

1 cup sugar

3 Tbsp oil

3/4 cup rice or other safe milk

2 Tbsp vanilla extract

1 1/2 cups sorghum flour

1 cup plus 2 Tbsp gluten-free flour mix (see below)

1 tsp salt

3 1/2 tsp baking powder

2 Tbsp Ener-G Egg Replacer, dry mix (optional)

1 10 oz bag mini chocolate chips

Topping:

2 Tbsp shortening (optional)

1 cup (approx 1/2 bag) chocolate chips (optional)

Directions

Preheat oven to 350 °F. Grease/flour muffin tins, or line with cupcake papers.

Peel and put bananas in a mixing bowl. Add sugar, and mash until a paste. (It doesn’t need to be totally smooth, small chunks are fine. The sugar acts as an abrasive and helps mash the banana faster.) Add oil, milk, and vanilla, and stir to combine.

In a separate bowl, combine sorghum flour, 1 cup of GF flour mix, salt, DRY egg replacer and baking powder.

In a third bowl, stir contents of bag of chocolate chips with the 2 Tbsp of flour mix. Make sure all the chips are coated; if they are not coated with the flour, the will sink to the bottom of the muffin. (If you don’t want to wash another bowl, carefully open the end of the bag, add flour, turn the edge down to re-close and shake until all the chips are coated.)

Add the flour mixture to the banana mix. Stir until nearly combined. Add chocolate chips and stir until there is no obvious dry flour (lumps are OK). Portion into muffin pans, and bake approx 20 min or until skewer comes out clean.
Let cool in pans about 10 min. Remove from pan, and let cool completely.

OPTIONAL topping:

In a double boiler (or microwave) chocolate and shortening together. Drizzle on top of muffins.

Notes

Substitutions

This will also make mini-loaves. Grease/flour pans (or use disposable foil pans) and bake for 30-40 minutes. I don’t recommend making a large (8 or 9 inch) loaf.

Make sure your ingredients are free of the allergens you’re avoiding. With proper ingredients, this recipe can be Top 8 (including soy oil/lecithin) plus corn free at the same time.

For gluten-free flour mix, I used equal parts rice flour and potato and tapioca starches. I pre-make it in large quantities and store it, but if you’re making it as you go, you’ll need 1/3 cup of each flour/starch. Substitute your favorite gluten-free mix if you prefer. If you wish to use wheat flour, substitute 2 1/2 cups plus 2 Tbsp wheat flour for the sorghum and gluten-free blend.

I use plain rice milk, but any “milk” liquid (cow, soy, rice, hemp, or Dari-Free) will work. You can use plain or vanilla flavored milks, but I don’t recommend using chocolate milk, as it will make an “off” color. If you use Dari-Free, make it to the “normal” concentration.

I have used canola and corn oil for this recipe – any neutral tasting oil will do.

If avoiding corn, use the variation to omit the EnerG Egg Replacer as that has corn derivatives. The egg replacer helps add a small amount of leavening to the finished product. For a denser muffin, omit. Instead of plain water, the vanilla is the liquid for it but they are not mixed together to prepare. Do not omit the vanilla if omitting the egg replacer powder.

Use dairy, egg, soy, corn, wheat/gluten, and/or nut/peanut free ingredients as needed.

Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

The post Chocolate Covered Banana Muffins appeared first on Kids with Food Allergies.