A couple of weeks ago I learned that I have several food allergies. 16 to be exact. Since then I have been working hard to cut all allergens out of my diet. Let me tell you, it’s a LOT of label reading! But I can thankfully report that I have seen a decrease in my symptoms, both digestive ones and respiratory ones. Now I’m hoping I also start to see a decrease in the numbers on the scales since I’m cutting all these foods out! Hey, a girl can wish, right!
I was having a difficult time finding allergen free breakfast foods and since I’m allergic to eggs, it made it even more difficult to find something for breakfast that didn’t leave me starving the rest of the day. Earlier this week I made these yummy Blueberry Banana muffins that are egg free, dairy free, and yeast free. They have been great for breakfast or a quick snack and for those of you that are counting Weight Watcher points these are just 4 points plus per muffin.
Allergy Friendly Blueberry Banana Muffins
Egg Free, Dairy Free, Yeast Free
2 Cups All Purpose Flour (I happened to have whole wheat flour on hand and used it instead)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup vegetable oil
1/2 Cup granulated sugar
1 cup unsweetened applesauce
1 1/2 cups Almond Milk (or Soy)
1 cup fresh blueberries (or more if you like them with lots of blueberries)
1 banana, mashed
In a mixing bowl, mix together flour, baking soda, salt, cinnamon, nutmeg, and sugar.
Add oil, applesauce, and milk.
Mix until moistened.
Fold in the mashed banana and blueberries.
Spoon into lined muffin cups or into a greased muffin pan.
Bake 20-25 minutes at 350 degrees until a toothpick inserted in the center comes out clean.
Yields: 16 muffins
Weight Watchers Points Plus Value: 4
For more information on Food Allergies, visit Food Allergy Research and Education.
For more information on Food Allergies and allergy free recipes, follow our Food Allergy Pinterest Board.