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1/3 Photos of Allergy Friendly Fruit Muffins (Wheat, Egg, Dairy Free)
You won't believe that these are allergy friendly(but they are!)! They are moist and light, not too sweet and are studded with fruit. My boys (1 and 5) gobble them up whenever we make a batch. Try mini-muffin size for little hands(a perfect snack size)! I've am sensitive to wheat and cannot eat eggs or dairy... so after trial and error this family friendly, kid friendly, adult impressing recipe was born! These are SUPER adaptable too! Substitute any juice for the apple and try a complimentary puree instead of the applesauce (I have used organic baby food fruit purees). Cherry, peach, pear and blueberry have all worked well; pineapple didn't! Mashed banana will sub for applesauce and blends well with apple or pear juice or even soy or rice milk (use only firm banana for the diced or omit). Experiment and get your kids involved in the kitchen... it's fun! *NOTE: the spelt flour and agave nectar were not included in the nutritional totals, so I did the math based on the packages I used and added the nutritional value in for reference. Per regular size muffin: 287 cal, 37% of cal from fat, 32 g carb, 3 g fiber, 2.3 g protein.
Units: US | Metric
Serving Size: 1 (64 g)
Servings Per Recipe: 12
The following items or measurements are not included: