Welcome!

My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 12 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.
















Saturday, July 31, 2010

Egg Free, Dairy Free, Nut Free Banana Muffins

My girls love these banana muffins for breakfast or as a snack. I always double or triple this recipe so that there are plenty to freeze.


Easy Banana Muffins

2 mashed bananas
1/3 cup sugar
1/4 cup oil
2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
1 1/4 cups flour

Combine the bananas, sugar and oil. Add the baking powder, baking soda and vanilla and mix well. Add the flour and stir to thoroughly combine. Fill lined muffin cups 2/3 full. Bake at 325 for 25 minutes or until a toothpick inserted in the center comes out clean.
*  These muffins keep very well in the freezer and reheat in the microwave. I place the cooled muffins in their lining on a baking sheet and place them in the freezer until frozen. Then I remove the lining and place them in a large Ziploc bag. Microwave the frozen muffins to reheat.

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