Allergy Friendly Pumpkin Muffins – dairy, soy, sugar, egg free

Pumpkin Banana Muffins:

2 cups all purpose flour

2 cups whole wheat, spelt, flour of choice

1 tsp salt 

2 tbls baking powder

1 1/2 tsp cinnamon

1/4 tsp nutmeg

Stir together. Then add…

3 eggs (or 5 yolks)

1/2 tsp vanilla

1/2 cup mild flavored oil

3 very ripe bananas mashed

1 1/2 cups pumpkin purée (or my favorite – roasted butternut squash purée)

2 cups liquid (mix of milk, water, or milk substitute)

Mix until dry ingredients are just incorporated.

Allergy Notes:

If you can have sugar consider adding some mini-chocolate chips to these. Mmm.

And if you need to avoid eggs altogether, consider adding 1 cup sourdough starter to your batter to improve the texture.

Spoon into muffin cups and bake at 400 degrees for 20-24 minutes.

Makes about 3 dozen muffins.

Cool completely and then store in the refrigerator. Best stored in the freezer if not eaten within 3 days.