Friday, May 29, 2009

Oat Muffins with no wheat, milk or eggs

Earlier in the week I promised to give you the muffin recipe for those who have many common allergies. No recipe can cover all allergies but this one takes care of the most troubling ones. Some people feel that oats have small amounts of gluten and others say they are gluten-free. I think you should just use a flour you know you can tolerate.

The reason these muffins can be made without eggs is because of the arrowroot powder. It helps the muffins stick together and gives them a better texture.

Other substitutions: soy, rice or almond milk can be used instead of the juice; 3 dates, microwaved in a little water, peeled and mashed, can be used instead of the honey; applesauce is a good substitute for the bananas; try buckwheat, amaranth or another low/no-gluten flour, instead of oats.

Any kind of oil may be used. I used olive oil but I wouldn't recommend canola oil because it can cause allergy problems, too. If you rotate the ingredients, it is less likely you will develop new allergies. Of course peanuts and pecans are problems for many people but walnuts are often tolerated by those who have common allergies.

And if you want to add an egg, go ahead. Just use a little less juice. Eggs can be good for you -- unless you are allergic.

Oat Muffins

2 1/4 cups oat flour
1 cup juice (apple, pineapple, grape or cranberry)
1 tablespoon arrowroot powder
3 teaspoons baking powder
1 banana, mashed
2 tablespoons oil
2 tablespoons honey
1/2 teaspoon salt

Mix dry ingredients and wet ingredients separately. Microwave wet ingredients, except banana for 30 seconds. Mix all together just until ingredients are wet. Grease 10 to 12 muffins and bake at 400 degrees for 7 to 10 minutes. Makes 10 to 12 muffins.

To keep muffins from getting soggy, turn on their sides and allow to cool.

They are good hot and I like to use butter or margarine and a little jelly to make them really yummy. Are they as good as wheat muffins? Maybe not, but you will get use to the pleasant taste of oats (which is a little sweeter than wheat) and you won't have those annoying stomach cramps. It will be worth it.

1 comment:

  1. I was very intrigued at what you would substitute for milk and eggs. And I love the tip about turning muffins on their sides to cool. I hate soggy muffins -- so this was great news to me!