Tag Archives: Egg Free

Banana Muffins – Egg, Nut, and Soy* Free

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Betty Crocker has a great recipe out there but with all of Lincoln’s allergies it was not an option to use.  After a few attempts I revised her recipe into a fluffy, cake like creation that flew off the cooling rack faster than I could cool them.  Every single mini muffin was gone within 24 hours of making them.  I call that a hit!!!

I call this recipe soy free because my son tolerates vegetable oil without troubles.  If you have troubles with soy oils you will want to use another option rather than vegetable oil spread.

Ingredients:

1 1/4 cups sugar
1/2 cup Country Crock spread 
2 tsp baking powder
3 TBS Canola oil
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk ( I use whole milk with a dash of lemon juice)
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup mini chocolate chips, if desired

Directions:

  1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease muffin pans, either 2 – 12 cup muffin pans or 2 – 24 cup mini muffin pans.  I prefer the mini muffin pans.
  2. Mix sugar and butter in large bowl. Stir in baking powder and canola oil until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in mini chocolate chips.  Using a cookie scoop for mini muffins or ice cream scoop for regular muffins, place 1 scoop per muffin cup.
  3. Bake mini muffins for 7-10 mins and regular muffins for 12-14 mins or until muffin tops begin to slightly brown.  Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
SERVINGS: 24 muffins or 48 mini muffins

TIPS:

I did also try this recipe with rice milk and a no milk buttery spread to make it lactose free.  It will be a bit more dense if you do this but tasted great.

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Egg, Soy, & Milk Free Meatloaf

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One child with allergies in a home with no other food allergies can make cooking tough.  I have learned to modify many of our favorite recipes to make them acceptable to eat by all.

Meatloaf has always been a hit in our home.  The problem is that the meatloaf recipe I used to use called for eggs and cheese.  Of course our 2 year old is allergic to eggs and for a while had problems with cheese.  My solution was to modify my old recipe into something he could eat.  Below is the updated recipe we use that has been given 2 thumbs up by the entire family!

This recipe can also be used to make meatballs.  I just prefer the easy, quicker method of meatloaf.

  • 1.5 lb – 93% lean hamburger
  • 1/2 cup – instant white rice
  • 1/2 small – onion, chopped
  • salt and pepper
  • 1 can – tomato soup
  • 12oz – water
  • 1-2 Tablespoons – Worcestershire  sauce (be sure the brand is soy free)
  1. In a medium bowl whisk together the tomato soup, water, and Worcestershire  sauce.  Set aside.
  2. In a large bowl combine hamburger, rice, onion, half of the liquid bowl, and add a small amount of salt and pepper.
  3. Spread hamburger mixture into a 13X9 pan leaving 1 inch between the meat and all sides of the pan.  Now I prefer metal pans because the texture of the meat is better received by my babies.  Glass dishes tend to leave the meatloaf a bit more crisp and I have more issues with the sauce boiling out of the pan.
  4. Finally pour the remainder of the liquids bowl over the meatloaf and along the empty areas of the pan.
  5. Bake covered for 45 mins or until center is 165*.   Removed the cover and bake for 5-10 more minutes to give the top a nice browned texture.
Now that my son is allowed dairy, I have started adding cheese to the top of my meatloaf.  I add 1 cup shredded mild cheddar to the top for the final 5-10 minute baking time.
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