Find delicious allergy-friendly recipes for main dishes, appetizers, side dishes, snacks, desserts, and more for kids (and kids at heart). Search by allergen, keyword, or recipe type.
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!
In a saucepan, mix together arrowroot starch and water. Stir over medium heat until it starts to thicken. Turn off heat and continue stirring for a minute. Transfer to a bowl to let it cool. This replaces eggs in the recipe.
In a separate bowl, mix remaining ingredients.
Blend in the arrowroot mixture with a heavy duty mixer. Pour batter into muffin cups using a 1/4 c. measure. Bake for 20-25 minutes.
Notes
Variations:
Orange muffins–add 1 tsp. dried grated orange peel and 1 tsp orange extract. These are really good with dried cranberries.
Cinnamon currant– add 1 tsp cinnamon and a couple of handfuls of currants or raisins.
Blueberry — add frozen blueberries
Carrot — add grated carrot
For snack cake, pour batter in an oiled 8×8 pan. Bake for 25 minutes. Use all granulated sugar instead of part brown sugar. Add frosting if you want.
Substitutions
Liquid oil can be substituted for the melted margarine or shortening, but the muffins come out very crumbly.
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 5 from 2 votes.
