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 15 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.

Friday, January 25, 2013

Egg Free, Dairy Free, Nut Free Sunbutter Oat Muffins

These muffins had a wonderful Sunbutter taste and we really liked the texture the oats add.

Sunbutter Oat Muffins

1 cup oats
3/4 cup flour
1/2 cup brown sugar
1 1/2 tbsp baking powder
1/2 tsp salt
1 1/2 cup soy milk
1/2 cup Sunbutter

Combine the oats, flour, brown sugar, baking powder and salt. In a microwave safe bowl, place the soy milk and Sunbutter. Microwave for 1 minute or until melted and smooth. Pour the Sunbutter mixture into the oat mixture then stir until thoroughly combined. Fill lined muffin cups 3/4 full with the batter. Bake at 375 for 10-15 minutes.
* The recipe will make about 16 muffins, so be sure to fill any empty muffin cups with a little water to ensure even baking.

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