For school I have been packing my daughter lunches since finding out she's allergic to everything but martian dust. If they could test for that I'm sure she'd be allergic to that too. Today, all the other kids are having yummy blueberry muffins as a snack so in replacement I made her favorite flavor mixture, banana and golden raisin.
She helped me make the entire recipe! I fill the measuring cup and she would pour it in. I think it's great to involve kids in cooking. When I got to college I couldn't boil water and my hubby isn't afraid to tell me what a terrible cook I was. I guess he didn't marry me for my cooking skills. It must have been for my winning personality. At least that's what I tell myself.
***Please note that when I state “allergy free” this is my attempt at gluten, egg, dairy, soy, peanut and cod fish free which are the allergies my daughter has. I am not a doctor or registered dietitian.
Gluten, Dairy, Nut and Egg Free
Ingredients
1/3 cup canola oil
2/3 cup brown sugar, packed
2 Tbsp Egg Replacer (I used Bob's Red Mill which I later found out is not soy free)
6 Tbsp Water
1 teaspoon vanilla extract
1 3/4 cups all-purpose gluten-free flour (I used Bob's Red Mill)
2 teaspoons baking powder
1 1/4 teaspoons cinnamon
1 teaspoon xanthan gum (I used Bob's Red Mill)
1/2 teaspoon salt
3 mashed ripe bananas
1/2 cup golden raisins
Directions
1. Preheat oven to 350.
2. Place 16 muffin papers in muffin tins.
3. Cream together oil, sugar, egg replacer, water and vanilla in large mixing bowl.
4. In a separate bowl whisk together the dry ingredients; flour, xanthan gum, salt, baking powder and cinnamon then slowly add to the egg mixture, alternating with bananas.
5. Beat until just smooth.
6. Fold in raisins.
7. Using a spoon drop evenly into lined muffin tins.
8. Bake at 350 degrees for about 20 minutes or until a knife comes out clean.
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