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    You are in: Home / Dairy-free / Allergy Friendly Fruit Muffins (Wheat, Egg, Dairy Free) Recipe
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    Allergy Friendly Fruit Muffins (Wheat, Egg, Dairy Free)

    Allergy Friendly Fruit Muffins (Wheat, Egg, Dairy Free). Photo by rsarahl

    1/3 Photos of Allergy Friendly Fruit Muffins (Wheat, Egg, Dairy Free)

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    rsarahl's Note:

    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.

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    Ingredients:

    Serves: 12

    Yield:

    muffins

    Units: US | Metric

    Dry Ingredients

    Wet Ingredients

    • 2/3 cup coconut oil (I use Tropical Traditions and sometimes use 1/3 cup coconut oil and 1/3 cup coconut creme for added)
    • 1/2 cup apple juice
    • 1/2 cup applesauce
    • 1/4 cup water
    • 1/4 cup agave nectar (maple syrup, honey and brown rice syrup are all good substitutes)
    • 1 teaspoon vanilla extract
    • 1 cup apple, diced small

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Sift dry ingredients together. (This is important since the soy lecithin can clump).
    3. 3
      Whiz wet ingredients in the food processor until combined, alternatively, use a stand mixer with whisk attachment.
    4. 4
      Tip the sifted dry ingredients into the food processor or mixer bowl(switch to paddle attachment) and pulse or mix for a few seconds until just (really, just) combined.
    5. 5
      Add apples and mix again until just combined. (Mixing too long will make these tender muffins a bit dense). The batter shouldn't be stiff, but definitely is not a wet batter.
    6. 6
      Spoon batter into foil muffin liners; will make 24 mini muffins or 12 regular size muffins. (If using a muffin tin, grease it lightly first).
    7. 7
      Bake mini muffins for 22-25 minutes, and regular muffins for 35-38 minutes.
    8. 8
      If you used a muffin pan, let the muffins cool for a few minutes in the pan before tipping them out onto a wire cooling rack. Muffins made in the foil liners can be transferred to a rack right away.
    9. 9
      Enjoy!

    Ratings & Reviews:

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    Nutritional Facts for Allergy Friendly Fruit Muffins (Wheat, Egg, Dairy Free)

    Serving Size: 1 (64 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 175.4
     
    Calories from Fat 109
    62%
    Total Fat 12.2 g
    18%
    Saturated Fat 10.5 g
    52%
    Cholesterol 0.0 mg
    0%
    Sodium 270.3 mg
    11%
    Total Carbohydrate 17.6 g
    5%
    Dietary Fiber 1.3 g
    5%
    Sugars 7.9 g
    31%
    Protein 0.6 g
    1%

    The following items or measurements are not included:

    spelt flour

    soy lecithin

    xanthan gum

    agave nectar

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