• Tracie

School Days Call for Dairy, Egg, Nut and Gluten-Free Blueberry-Banana Muffins

Breakfast is a challenge for most food allergy families. Like so many kids, my boys can't eat eggs in the scrambled form or baked in a pancake, muffin or doughnut - nor can they have breakfast pastries that are made with nuts or those that are cross-contaminated by nut-filled neighbors. The same goes for anyone who is dairy and wheat-allergic; most breakfast foods are simply off-limits.

The bummer about all of this is that baked goods for breakfast are so much FUN, and they are so easy. Who doesn't appreciate a delicious, piping hot breakfast pastry that is also portable? And, there is no time of the year when this is more valuable then in the fall, when parents like me are spending busy mornings trying to get our kids out the door for school!

Once again, I will reference one of my personal food allergy heroes - food allergy mom and advocate, Kelly Rudnicki. As I've mentioned before, her first cookbook The Food Allergy Mama's Baking Book was a true gift to us when my boys were first diagnosed with their allergies. She showed me that cooking without eggs and dairy was possible, and suddenly I realized that my boys really would not have to go through life without without things like... blueberry muffins!

These muffins are SO fabulous and versatile. Kelly's recipe is actually for banana-chocolate chip muffins (which are AMAZING), but one day I tried swapping out blueberries for the chocolate chips, and it was a perfect switch. It's was the traditional blueberry muffin I grew up with, but with the an extra special burst of flavor, thanks to the bananas. If you need a quick, easy and nutritious back-to-school breakfast, just make a batch of these the night before, and you're good to go!

Dairy, Egg and Gluten-Free Blueberry-Banana Muffins

2 medium bananas, mashed

2 tablespoons water

1/2 cup dairy-free butter (I use Earth Balance brand)

1/4 cup non-dairy buttermilk (don't panic - all you have to do is mix 1 teaspoon of white vinegar with your dairy-free milk, and you'll be set!)

2 cups all-purpose flour (I use King Arthur's Gluten-Free All-Purpose Baking Mix when making these g-free)

2/3 cups sugar

1 1/2 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2- 1 cup of blueberries OR 1/2 cup of dairy-free chocolate chips (I use Enjoy Life Dark Morsels in this recipe when making the chocolate chip version)

Preheat oven to 375. Spray 12-cup muffin pan with dairy-free baking spray or line with cupcake liners. Combine mashed banana, water, melted dairy-free butter and non-dairy buttermilk. In a separate bowl, whisk together flour, sugar, baking powder, and baking soda. Add dry ingredients to the wet banana mixture until well combined. Stir in blueberries or chocolate chips. Equally distribute mixture into muffin cups and bake for 15-20 minutes, or until muffins are slightly browned and/or a cake tester (or toothpick) comes out clean.

If you'd like to see Kelly's recipe in its original form, click here:

http://www.foodallergymama.com/2009/04/03/dairy-egg-and-nut-free-banana-chocolate-chip-muffins/

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