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The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA can connect you to all of the information and resources you need. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
You can play an active role in improving the safety and health of kids with food allergies. Become an advocate, raise awareness, support our work, and join our community!
Preheat oven to 350 °F. Prep a 12 cup muffin pan.
In a small bowl, mix together dry ingredients – sugars, flour, baking powder, salt, cinnamon.
In a larger bowl, mix together wet ingredients – melted margarine, applesauce, vanilla, and milk alternative.
Add the dry stuff to the wet stuff. Stir to combine, but do not overmix. When almost mixed, add apple pieces.
Divide evenly among 12 muffin cups lined with papers. Bake 18 min or until they test done.
These can also be made in a doughnut pan and sprinkled with a crumb topping. Bake 15 min for mini doughnuts (12 per pan – you will have more batter to make a few regular muffins also).
Notes
For mini muffins, the baking time is 12-13 minutes.
Substitutions
If you do not have a safe margarine, liquid vegetable oil can be used as a substitute.
If not avoiding wheat, use all-purpose flour.
For wheat/gluten free, use gluten free flour mix. I like:
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.
Avg. rating 4 from 32 votes.
