Apple Muffins! (Eggless and Sulphite/Salicylate Free)

Ok.  This is my ultimate go-to travel snack.  It freezes well (if you put them in a ziplock freezer bag) and if you store them in an air-tight container, these muffins can last for several days without refrigeration or the need to reheat.  I use these all the time for soccer games, weekend getaways, camping trips or vacations when I can’t cook everything from scratch!  They also can be tucked inconspicuously on a plate for brunches or church breakfasts or bridal/baby showers so that you can “match” what everyone else is eating and avoid long conversations about your food issues.  🙂
Best of all, they are so delicious that everyone else will want to eat them, too.  And you get protein, grains, and fruit all in one small meal!  In fact, as soon as I finish this post I am going to go whip up a double batch to take with me on a weekend getaway/plane trip.
Becky’s SSF Apple Muffins
All purpose flour, 1 1/2 cup
Baking soda, 1/2 tsp
Splash of Malt Vinegar (to react with Baking Soda)
Sea Salt, 1/4 tsp
White Sugar, 3/4 cup
Plain Greek Yogurt, 1/2 cup
Safflower Oil, 1/2 cup
Peeled, Grated Golden Delicious Apple, 1 cup
  1. Sift together Flour, Baking soda, and salt. Set it aside.
  2. Mix yogurt and white sugar till it is dissolved. To this add safflower oil,and splash of malt vinegar.  Mix well.
  3. Add this mixture to the flour mixture and mix till its blended well. Then add the grated apple and mix to form a homogeneous mixture .
  4. Pre-heat the oven to 350 F. Grease and flour the muffin pan and evenly divide the batter into 12 cups.  (Or use paper liners, which makes them easier to freeze).
  5. Bake for 15 minutes or until a fork inserted into to the center of a muffin has come out clean.
  6. Cool down.
Yield: 12 muffins. 
*  If you don’t have SSF food intolerance issues, you can add 1 tsp. cinnamon, 1 1/2 tsp. vanilla, 1 1/2 tsp. baking powder, use regular vegetable oil and salt plus the apple variety of your choice, and eliminate the malt vinegar.  Walnuts are an optional topping as well.
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Becky’s Green Banana Oat Muffins (Low Salicylate and Sulphite Free!)

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When Becky told me she had made me some banana muffins, my heart gave a little tired sigh.  You see, when you can’t bake with eggs, you CAN bake with bananas as a substitute.  So at first everything tastes pretty good, but after a while, EVERYTHING baked starts tasting banana-y.  No bueno.
 
But this was master baker BECKY talking.  So I took a bite and was BLOWN AWAY.  I am ashamed to admit that these muffins were so addictive that I ate an entire batch in just TWO DAYS.  And no, I did not share!  These banana muffins have just a hint of banana flavor, and that note expertly balances out the warmth of the oats without overpowering it.  It turns out that by a happy accident, Becky used slightly UNDERRIPE bananas, resulting in the light flavoring and some nice banana bits for added texture.
 
I immediately begged her for the recipe through facebook messages, texts, and phone calls.  And when I learned that muffins freeze well, I was even more excited to get my hands on the secret ingredients!  This is a GREAT, HEALTHY go-to grabbable snack, which is really tough to find if you have problems with salicylates and sulphites.  Now these muffins are going to be my go-to for long car trips, MOPS breakfasts, and soccer games … not to mention my kids’ lunches! The possibilities are endless.  Enjoy!
 
Becky’s Green Banana Oat Muffins (Salicylate and Sulphite Free!)
 
Ingredients:
1 cup butter
1 cup white sugar
4 bananas, slightly under ripe
1 1/2 c greek yogurt
1 1/2 old fashioned rolled oats
1 tablespoon baking soda
2 cups whole wheat flour
 
In a large mixing bowl beat butter and sugar and until fluffy with a hand mixer. Add whole banana and mix with mixer until the banana is mostly smooth. (The same consistency as smashing with a fork, just easier :)) Stir in yogurt. Add remaining ingredients and mix until just incorporated. Spoon batter into lined muffin tins, about 2/3’s full. Bake at 350 for 18-20 minutes until a toothpick inserted in the middle comes out clean. Makes approximately 30 muffins.