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).
In a large bowl, combine dry ingredients. Whisk to combine and remove any lumps.
In a separate bowl, combine apple, carrot and remaining wet ingredients. Add wet ingredients to dry ingredients and stir to combine. Do not overmix or beat. Batter should be light and airy.
Spoon into paper lined muffin tins. Fill cups nearly all the way. Sprinkle each with a little demarara or brown sugar. Bake for 18 min – regular muffins, 12 min – mini muffins.
These are moist and tasty, not very sweet but the sugar crunch on top is just enough.
I used walnut oil, but any vegetable oil will work.
You can vary the flour combination to total 3 cups. I’ve used 1 1/2 c white with 1 cup whole wheat and 1/4 cup each wheat germ and soy flour.
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.