1/3 cup oil of choice
1/2 cup maple syrup or honey (or liquid sweetener of choice)
1 cup fruit puree of choice
(good choices include banana, pumpkin, applesauce, pear, and sweet potato)
1/4 cup milk of choice (optional)
(only needed if your fruit puree is thick, such as with pumpkin and sweet potato)
1 teaspoon baking soda
1 teaspoon vanilla extract and/or additional extracts (optional)
1/2 teaspoon salt
1/2 teaspoon cinnamon and/or additional spices (optional)
1 3/4 cups flour of choice (I typically use oat flour)
1/3 cup rolled grain of choice
(good choices include rolled oats, rolled rye, and rolled barely)
1/2 to 1 cup added chopped fruit, dried fruit, nuts, and/or chocolate of choice (optional)
1. Preheat oven to 325 degrees F. Place muffin cup liners in a standard 12 cup muffin pan. (Will make between 10 and 12 muffins depending on how many extras are added.)
2. In a large bowl, beat the oil and syrup together with a whisk. Whisk in eggs, fruit puree, milk (optional), baking soda, vanilla (optional), salt, and cinnamon (optional).
3. Add the flour and rolled grain to the bowl and mix with a large spoon, just until combined. If adding any additional chopped fruit, dried fruit, nuts, and/or chocolate, fold them in now.
4. Divide the batter evenly between the muffin cups. Bake muffins for 23 to 26 minutes, or until a toothpick inserted into a muffin comes out clean. Place the muffin tin on a cooling rack.
These recipes are designed for food sensitivities.
Please feel free to leave comments about the combinations that you try, letting us know what works and what does not.