Any yummy wheat-egg-soy-diary free muffin recipes?

[LlamaMama]

Does anyone have a recipe for an allergy-free muffin or cupcake that is edible? I've purchased a couple of mixes before at PCC and Whole Foods but they were expensive and the taste was so-so.

I have barley, rice, and oat flour at home already so I would prefer if it included those ingredients. I've tried a couple of recipes from allergy-free cookbooks, but was disappointed. My daughters are the ones with the allergies. While they will never turn down a treat, they only a few bites of the cupcakes I made especially for them for Easter.

[Gailmegan]

I know some who are allergic to wheat can handle spelt and/or kamut, but others can't. I think I have some spelt recipes if it's safe for them.

[Mama Lynx]

Google Carol Fenster. Her "Cooking Free" book has the best "ingredient-free" recipes I've found.

[LlamaMama]

Thank you for the book recommendation. I just put it on hold. Unfortunately they are allergic to spelt, along with wheat and rye. They can eat amaranth.

[Mama Lynx]

The flour mix I use is out of Carol Fenster's book. It's a mix of buckwheat flour, cornstarch, tapioca starch, and a little corn flour. It works really well for most things. She lists ways to modify your flour mixes for your preference.

Baking without wheat, eggs or dairy is certainly interesting. I haven't tried the muffins in the book, but the cakes are *just fine* :)

I'm about to try a dairy/wheat/egg free banana bread, right now.

[Laurel]

These may not help you, if you have nut allergies as well. I am hoping not. (Recipes are from Vegan Lunch Box, an absolutely fabulous cookbook. All recipes are obviously dairy and egg free, and there is an index in the back, of allargen free recipes. I have yet to find a recipe of hers that I didn't like - and I'm not vegan, either...)

Peanut Butter and Jelly Muffins (LOVE these muffins. They freeze great too.)

1 1/2 cups barley flour
1/2 cup oat bran or oat flour
2 1/2 tsp. baking powder
1/4 tsp kosher salt
1/2 cup applesauce
3/4 cup natural creamy peanut butter
1/4 cup maple syrup
1 cup plain soymilk (Simply substitute rice milk, or whatever you normally use)
2 tbs. finely chopped unsalted peanuts
About 12 tbs. fruit spread, jam, or jelly

Preheat the oven to 375. Line a muffin tin with paper liners or spray with nonstick spray. Set aside.

In a large mixing bowl, whisk together the flours, baking powder, and salt. In another bowl, mix together the applesauce, peanut butter, maple syrup, and milk. Add the wet ingredients to the dry ingredients, mixing until well combined.

Spoon the batter evenly into 12 muffin cups. Sprinkle the tops wiht peanuts and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Place the muffins on a wire rack to cool completely.

When cool, use a piping bag with a sharp metal star tip to push into the top of each muffin and pipe a tablespoon of jam through into the center.

Alternatively, I spoon half a muffin's worth of batter into the cup, add a spoonful of jam, top it off with batter, and then bake. You could also split the baked muffins in half and spread jam on them then.


Nut & Seed Butter Cookies (Not a muffin or cupcake, but a treat nonetheless.)

3/4 cup natural creamy peanut butter
1/2 cup natural almond butter
1/4 cup raw sesame tahini
3/4 cup pure maple syrup
1 tsp. vanilla
1/8 tsp. almond extract
1/4 cup finely chopped toasted unsalted sunflower seeds
1 cup brown rice flour
1 tsp baking powder

Preheat oven to 350. Line a baking sheet with parchment and set aside.

In a small mixing bowl, whisk together the brown rice flour and baking powder, and set aside.

In a large mixing bowl, cream together the nut butters, tahini, maple syrup, vanilla, and almond extract with a mixer.

Add the sunflower seeds and flour mixture and blend until well combined.

Using your hands, roll the dough into walnut-sized balls and place 2 inches apart on the baking sheet (the dough will be oily). Flatten the dough balls, using a fork dipped in brown rice flour to make a criss-cross design in the top of each cookie.

Bake for 18 minutes, or until cookies are golden on the bottom. Remove to a wire rack to cool.


Hope these were somewhat helpful. (And really hoping you don't have any nut allergies, so you can actually use them.)

[LlamaMama]

These may not help you, if you have nut allergies as well. I am hoping not. (Recipes are from Vegan Lunch Box, an absolutely fabulous cookbook. All recipes are obviously dairy and egg free, and there is an index in the back, of allergen free recipes. I have yet to find a recipe of hers that I didn't like - and I'm not vegan, either...)
...
Hope these were somewhat helpful. (And really hoping you don't have any nut allergies, so you can actually use them.)


Thank you for sharing the recipes. My husband and daughters are allergic to nuts and my husband is also allergic to large quanities of sesame seeds. I think the muffin recipe will still work out for us. I can use Trader Joe's sunflower seed butter in place of the peanut butter and I can substitute TJ's pumpkin seeds for the peanuts.

I appreciate you posting a tried and true recipe. Once I get one that works for my family I'm going to hold on to like there's no tomorrow!

[LlamaMama]

I'm about to try a dairy/wheat/egg free banana bread, right now.

I hope it turns out yummy for you. I still occasionally bake with wheat, but both my husband and my two year old have eczema right now and I'm realizing I have to be more aggressive about providing healthy and tasty food for them.

[Emily in FL]

Great Foods Without Worry (http://www.amazon.com/Great-Foods-Without-Worry-Moseley/dp/1593301162/ref=sr_1_1?ie=UTF8&s=books&qid=1206554568&sr=8-1)by Cindy Moseley. I've used the recipes for cake, muffins, and pancakes, with much success.
I have also made the carrot muffins (http://www.allerjenn.com/searchdisplay.php?rid=111&rname_tpl=&ing=&allergent[]=6&allergent[]=9&allergent[]=5&allergent[]=2&allergent[]=7&allergent[]=3&allergent[]=1&allergent[]=4&mcourse=)from this website (http://www.allerjenn.com/index.php). I always freeze the leftover muffins. My ds loves them. HTH

[Emily in FL]

When I made the carrot muffins, I think I used part oat flour and part brown rice flour.