Recipe adapted with permission from Cooking for kids with food allergy, Department of Nutrition and Food Service, Royal Children’s Hospital, Melbourne.
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.
- Preheat oven to 200°C. Lightly grease muffin trays or line trays with paper cases.
- Combine flour and rice bran or quinoa flakes with sugar and cinnamon in a bowl. Stir in grated carrot and apple.
- Mix egg replacer with water. Add rice milk, oil and vanilla essence.
- Add egg replacer and milk mixture to flour and sugar mixture and mix until just combined. Do not over mix or the muffins will be tough.
- Spoon mixture evenly into muffin trays or cases.
- Bake for 20 to 25 minutes until cooked and brown on top.
This recipe does not account for potential contamination that may occur through manufacturing and processing. Ingredients in this recipe may still have precautionary allergen food labelling (e.g. “may contain traces of”).
When preparing this recipe, it is important to:
- double-check the label of ingredients every time you make it
- prevent any contamination during preparation, cooking and serving.
- For a low FODMAP version, replace apple with mashed banana.
- For a low salicylate, amine and glutamate version, replace grated apple and carrot with a similar quantity of diced pears and omit cinnamon.
- Use pure vanilla essence as imitation vanilla essence usually contains food additives.