Egg Free,Dairy Free, Nut Free Banana Oat Muffins

These muffins had a wonderful banana flavor and the oats gave them a great texture.

Banana Oat Muffins

1 1/2 cups flour
1 cup instant oats
1/2 cup brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3/4 cup soy milk
1/2 cup unsweetened applesauce
1 tbsp vanilla extract
3 bananas, mashed

Combine the flour, oats, brown sugar, baking powder, baking soda, cinnamon, and salt. In a separate bowl, combine the soy milk, applesauce, and vanilla. Add the flour mixture and bananas to the flour mixture then mix until just combined. Fill sprayed lined muffin cups 2/3 full with the batter. Bake at 400 for 18-20 minutes.
*  1/2 cup safe chocolate chips can be folded in at the end.
*  Cinnamon sugar can be sprinkled on the top before baking.

Egg Free, Dairy Free Chicken and Stuffing Muffins

These yummy "muffins" are so easy to prepare and my girls couldn't get enough of them.

Chicken and Stuffing Muffins

5 cups dry stuffing mix
2 cups chicken broth
2 cups diced or shredded cooked chicken

Combine all of the ingredients. Press firmly into sprayed muffin cups. Bake at 350 for 25 minutes or until golden. Cool for a few minutes before serving.
*  This made 16 muffins.

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.

Egg Free, Dairy Free, Nut Free Banana Oat Muffins

These muffins are very good and I love the flavor of them made with the orange juice in place of the soy milk. However, it causes the muffins to stick to the liners a little.

Banana Oat Muffins

1 1/2 cups flour
1 cup oats
1/2 cup brown sugar
1 tbsp cornstarch
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup soy milk or orange juice
1/3 cup unsweetened applesauce
2 tsp vanilla extract
2-3 mashed bananas

Combine the flour, oats, brown sugar, cornstarch, baking powder, baking soda and salt. In a separate bowl, combine the soy milk, applesauce, vanilla and bananas. Add the flour mixture to the banana mixture then stir until thoroughly combined. Fill lined muffin cups 3/4 full. Bake at 400 for 14-16 minutes or until a toothpick inserted in the center comes out clean.

Egg Free Dairy Free Muffin Salisbury Steaks

I love my recipe for Muffin Meatloaves so I decided to see if the same idea would work with salisbury steaks. They turned out perfectly moist and full of flavor. The leftovers freeze great and easily reheat in the microwave. If your family likes onions, these would be good with a packet of onion soup mix stirred in.

Muffin Salisbury Steaks


3 lbs ground beef
1 cup instant mashed potato flakes (I used Betty Crocker Potato Buds)
1 cup safe dry bread crumbs (I use homemade)
1 can beef gravy (I use Campbells)

Thoroughly combine all of the ingredients. Fill lined muffin cups almost full. Bake at 350 for 30 minutes or until cooked through.
*  If you would like to freeze leftovers, place the muffin pans in the freezer until the salisbury steaks are firm. Remove them from the pans and place them in Ziploc bags. Store in the freezer until ready to use. To reheat, microwave the amount you desire.

Egg Free, Dairy Free, Nut Free Blueberry Oat Muffins

These muffins are our new favorite. I make a double batch with blueberries and a double batch with safe chocolate chips then freeze them. When the girls want one, they just microwave it for a few seconds.

Blueberry Oat Muffins

1 1/4 cup oats
1 cup flour
1/2 cup brown sugar
1 tbsp baking powder
1/2 tsp salt
1 cup soy milk
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1 1/2 - 2 cups frozen blueberries

Thoroughly combine the oats, flour, brown sugar, baking powder and salt. Add the soy milk, applesauce and vanilla then stir until thoroughly combined. Fold in the blueberries. Fill lined muffin cups 2/3 full with the batter. Bake at 425 for 15-20 minutes or until a toothpick inserted in the center comes out clean.
* Safe chocolate chips can be used in place of the blueberries.
* Orange juice can be used in place of the soy milk. The flavor is great, but my muffin liners stuck.
* These muffins freeze perfectly and can be reheated in the microwave.

Egg Free, Dairy Free, Nut Free Pumpkin Pie Cupcakes

If you love pumpkin, this recipe is a must try. These Pumpkin Pie Cupcakes are so unique and wonderful. The outside has the same texture as a cupcake or muffin but the insides are extremely moist and the texture and taste remind me of a pumpkin pie filling. I love pumpkin pie, but my family doesn't like pie crusts. These are perfect because they taste like a crustless pumpkin pie. They are so flavorful that there is no need to add frosting of any kind. Be warned, these cupcakes are highly addictive.

Pumpkin Pie Cupcakes

1 cup sugar
1/2 cup oil
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1 cups flour
1 tsp baking soda
1-2 tsp cinnamon
1/2 tsp baking powder
1/4-1/2 tsp pumpkin pie spice
1/4 tsp salt
1 3/4 - 2 cups pure pumpkin puree

Combine the sugar, oil, applesauce and vanilla. In a separate bowl, combine the flour, baking soda, cinnamon, baking powder, pumpkin pie spice and salt. Add the flour mixture to the sugar mixture then mix until combined. Add the pumpkin puree then mix until thoroughly combined. Fill lined muffin cups 3/4 full with the batter. Bake at 350 for 34-36 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Cool completely before serving.
* Note that the batter will be thin and the insides of the cupcakes will not appear to be done.
* If desired, you can dust the tops with confectioner’s sugar or top with safe whipped cream.

Shared with Talking Dollars and Cents.

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.