The Best Allergy-Friendly Muffin Recipe Ever

Delicious, healthy, and safe

by: Alex Thom
best ever allergy-friendly muffin recipe

I made these muffins this weekend and my husband said they're my best ever, so I figured I'd better write down the ingredients and share them with you guys. What I absolutely love about making muffins is how easily customizable they are. I usually just throw in whatever I have around, but the combination this time was magical, so I'm excited to share with you. They're fairly healthy (you could easily make them without the chocolate chips, too), and the kids ate them all up quickly.

They're safe for school snacks, too, which is a great bonus.

Best Ever Muffins


1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon kosher sea salt
1/3 cup brown sugar
6 tablespoons butter, chopped
the zest of 1 lemon
2 large eggs
4 super ripe bananas
1/3 cup ChipIts chocolate chips (these are safe for nut- and peanut-allergic people)
2/3 cup large flake oats
1/2 cup chopped apple
1/4 cup dried cranberries
1/2 teaspoon cinnamon

 Preheat oven to 350°.

 In a large bowl, combine the flour, baking soda, baking powder, salt, and cinnamon, and whisk together.

 In another bowl, cream together brown sugar, eggs, lemon zest, and bananas, then add the chopped butter.

 Add the wet ingredients into the dry, and combine well.

 Add the oats, apple, and cranberries, and mix well.

 When fully combined, fill greased muffin tin cups 3/4 full with batter.

 Bake for 40 minutes.

 Remove from tin and let cool.

(Makes ~18 muffins)

If you have to avoid eggs or other allergens, please see this post for suitable replacement ideas.

And don't forget to make these amazing Mini Egg Shortbread cookies!