3 ripe bananas (or if phenols not tolerated use 1 large jar gerbers pear and 1 16 oz can pears – finely cut)

2 tsp. guar or xantham gum

1 cup Tropical Traditions organic coconut flour
6 eggs
2 ripe bananas (mashed)
2 tablespoons melted CF margarine
2 tablespoons coconut oil
2 tablespoons CF milk substitute
3 tablespoons honey
1 teaspoon aluminum free baking powder
1/2 teaspoon vanilla
1/8 teaspoon salt

Pre-heat oven at 350 F degrees.

Mix coconut flour and baking powder in small bowl. In a mixing bowl, beat eggs, and then gradually add CF milk, honey, coconut oil, margarine, vanilla and salt. Continue mixing. Then add the coconut flour with baking powder and mashed bananas. Blend well. Grease 12 muffin cups with coconut oil. Fill greased muffin cups with the batter. Bake at 350 degrees F for 20 minutes.

Yield: 12 muffins

1 egg
1 cup milk substitute (I use Pacific Vanilla Low Fat Rice)
1/3 cup of vegetable oil
1 cup GFCF flour (Bette Hagman mix 2 parts rice flour, 2/3 part of potato starch, 1/3 part tapioca flour)
1/2 cup of Bob’s Red Mill GF Flour
1/2 cup sugar
1 tsp. xanthum gum
2 3/4 tsp. baking powder
3/4 tsp. salt
3/4 cup of frozen wild Maine blueberries (I get the organic ones from Trader Joe’s)

Heat oven to 400 degrees. Put cupcake paper cups in muffin tin. Beat egg with fork. Stir in milk and oil. Measure all dry ingredients in separate bowl and mix dry ingredient together. Add to wet ingredients and stir just to moisten. Batter should be lumpy. Do not over mix. At the very last add blueberries that have been rinsed until the water runs almost clear (I put the berries in a large strainer and gently rinse under faucet). Fill muffin cups 2/3 full (I use an ice cream scoop – perfect size). Bake 20 – 25 minutes, or until golden brown. Makes 12 muffins.

Variations:

In place of blueberries, you can use chocolate chips (I use the Enjoy Life Mini Chocolate Chips), raisins, dates or whatever your kid likes.

It works really great to make up a bunch of these mixes at the same time. I put all of the dry ingredients in a zip lock quart freezer bag with all the wet ingredients written on the bag with a sharpie marker and the baking temp and time. These can just be stored in the cupboard. In the morning you can have muffins in the oven in about 5 minutes or less. Yummy!

2 1/2 cup rice flour

2 tsp. cinnamon

2 tsp baking soda

3 eggs or (3 tsp arrowroot, or egg replacer)

3/4 cup oil

3/4 cup rice CF milk substitute

3/4 cup maple syrup

1-2 cups grated small carrots

2 tsp flaxseed meal powder

Mix ingredients well. Load up into muffin tins (these do not rise very high at all) at 350 degress for 20-25 minutes or until golden brown.

1 cup grated coconut (no sulfites)

1 cup tapioca flour

1 cup quinoa flour

2 tsp. xanthan gum

1/2 cup date sugar

1 tbsp. quinoa baking powder (I get my baking powders from www.specialfoods.com or www.missroben.com )

1 cup CF milk substitute or water

2 eggs

1/4 cup safflower oil

1 tsp. GF alcohol free vanilla

Qunioa Day: Brown the coconut at 350 degrees for no more than 3-5 minutes. It should be light brown. Mix ingredients thoroughly. Bake muffins 350 degrees for 25 minutes. (Watch that they do not get too dark brown.) Note: these are a great desert or special treat.

2 tsp arrowroot w/ water (or 2 eggs)

1/2 cup sugar or sweetener of the day

1/2 cup olive oil

2 tsp vanilla

1 1/2 cup yellow squash

1 1/2 cup garbanzo bean flour

1 tsp. baking powder

1 tsp baking soda

1/4 tsp sea salt

2 tsp cinnamon (I use McCormick spices, they are 100% spice, no additives LIKE FLOUR!)

Preheat oven. Mix all ingredients - bake at 400 degrees for 30 minutes. This recipe can be a muffin or a bread! Source: Sherrie - a GF CF Mom.

1 3/4 cup rice flour

1/4 cup honey

1 1/2 tsp sea salt

1 3/4 cup water

2 “Whites Only”or 2 eggs (or equivalent egg replacer!)

1/2 cup safflower oil

2 cup Beechnut Baby Rice Cereal

1 tbsp. + 2 tsp. GF baking powder

16 oz. Gerber Pears

1 tsp. Flaxseed Powder

Optional: 1 can of pears – cut into small pieces

Rice day muffins:  mix in all ingredients thoroughly. Bake 400 degrees until golden- approximately 20-25 minutes.  NOTE: These can appear to be a bit gooey – but they should be fine!  These are best to be frozen right away or let cool before eating!

These are huge favorite and taste like pumpkin pie and the crust all mixed together!

1 2/3 cup garbanzo bean flour (or sorhgum flour works great!)

1/2 cup sweetener

1 tbsp. pumpkin spice (allspice and cinnamon mixed)

1 tsp baking powder

1/4 tsp sea salt

2 eggs or replacement

1 cup organic pumpkin

1/2 cup melted CF margarine or 1/4 cup todays oil

Mix all together. Bake 350 degrees in greased muffin pan for 20-25 minutes. Big yum! Source: Modified recipe from GFCF Cookbook - by Kelli.

1 3/4 cup white rice flour

1/4 cup brown rice flour

1/2 tsp unbuffered vitamin C crystals

2 tsp cinnamon

1 1/2 cup Gerber pears

1/2 cup unsweetened pear juice

1/4 cup oil

1 tsp. Flaxseed powder (NEVER cook w/ flaxseed oil!)

Mix all together well. Place batter in greased and rice floured muffin tin for 20-25 minutes at 375 degrees. Source: Modified “Allergy Cooking Made Easy”

2 large zucchinis (grated up)

3 eggs (or equivilant egg replacer)

1 cup date sugar

1 cup safflower oil

1 tsp. vanilla

1 1/2 cup tapioca flour

1 1/2 cup quinoa flour

1 tbsp. xanthan gum or guar gum

1 tbsp. cinnamon

1 tsp. sea salt

1 tsp. baking powder

1 tsp baking soda

Quinoa Day muffins: Shred zucchini into thinly disguised vegetables. Make sure to use NON alcohol / natural vanilla. Mix all ingredients thoroughly. Bake 375 degrees for 25-30 minutes. Source: Modified Special Diets for Special Kids

To top