Allergy Friendly Fruit Muffins (Wheat, Egg, Dairy F

Name: Allergy Friendly Fruit Muffins (Wheat, Egg, Dairy Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dry Ingredients; 2 1/3 cups spelt flour (I use Bob's Red Mill); 1/3 cup sugar (your choice of natural or white, for sweeter muffins use up to 2/3 cup sugar); 1/2 cup potato starch; 4 4 teaspoons tapioca starch or 4 teaspoons commercial egg substitute; 4 teaspoons cinnamon; 2 teaspoons soy lecithin, powder . (I use Bob's Red Mill, NOTE ( If you are allergic to soy, substitute 2 tsp of oil for this ingredient); 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon xanthan gum (I use Bob's Red Mill); Wet Ingredients; 2/3 cup coconut oil (I use Tropical Traditions and sometimes use 1/3 cup coconut oil and 1/3 cup coconut creme for added); 1/2 cup apple juice; 1/2 cup applesauce; 1/4 cup water; 1/4 cup agave nectar (maple syrup, honey and brown rice syrup are all good substitutes); 1 teaspoon vanilla extract; 1 cup apple, diced small

Servings: persons

Dry Ingredients
2 1/3 cups spelt flour (I use Bob's Red Mill)
1/3 cup sugar (your choice of natural or white, for sweeter muffins use up to 2/3 cup sugar)
1/2 cup potato starch
4 4 teaspoons tapioca starch or 4 teaspoons commercial egg substitute
4 teaspoons cinnamon
2 teaspoons soy lecithin, powder . (I use Bob's Red Mill, NOTE ( If you are allergic to soy, substitute 2 tsp of oil for this ingredient)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum (I use Bob's Red Mill)
Wet Ingredients
2/3 cup coconut oil (I use Tropical Traditions and sometimes use 1/3 cup coconut oil and 1/3 cup coconut creme for added)
1/2 cup apple juice
1/2 cup applesauce
1/4 cup water
1/4 cup agave nectar (maple syrup, honey and brown rice syrup are all good substitutes)
1 teaspoon vanilla extract
1 cup apple, diced small

1
Preheat oven to 350u00b0F.
2
Sift dry ingredients together. (This is important since the soy lecithin can clump).
3
Whiz wet ingredients in the food processor until combined, alternatively, use a stand mixer with whisk attachment.
4
Tip the sifted dry ingredients into the food processor or mixer bowl(switch to paddle attachment) and pulse or mix for a few seconds until just (really, just) combined.
5
Add apples and mix again until just combined. (Mixing too long will make these tender muffins a bit dense). The batter shouldn't be stiff, but definitely is not a wet batter.
6
Spoon batter into foil muffin liners; will make 24 mini muffins or 12 regular size muffins. (If using a muffin tin, grease it lightly first).
7
Bake mini muffins for 22-25 minutes, and regular muffins for 35-38 minutes.
8
If you used a muffin pan, let the muffins cool for a few minutes in the pan before tipping them out onto a wire cooling rack. Muffins made in the foil liners can be transferred to a rack right away.
9
Enjoy!

911

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Dry Ingredients, 2 1/3 cups spelt flour (I use Bob's Red Mill), 1/3 cup sugar (your choice of natural or white, for sweeter muffins use up to 2/3 cup sugar), 1/2 cup potato starch, and more.

Yes, Allergy Friendly Fruit Muffins (Wheat, Egg, Dairy Free) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Allergy Friendly Fruit Muffins (Wheat, Egg, Dairy Free)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions