Yield: 6 muffins (1/3 egg per muffin)  

Ingredients:  

1 cup flour (or flour substitute)  

¼ teaspoon salt  

2 tablespoons rice milk (or soy milk, cow’s milk, almond milk)  

1 teaspoon baking powder  

¼ teaspoon cinnamon  

2 eggs  

½ cup sugar  

¼ cup canola oil 

½ teaspoon vanilla  

1 cup mashed ripe banana or applesauce  

Directions:  

1. Preheat oven to 350 degrees F.  

2. Line a muffin pan with 6 muffin liners.  

3. Mix the liquid ingredients: milk or milk substitute, canola oil, vanilla extract, mashed ripe banana or applesauce, and eggs. Set aside.  

4. In a separate mixing bowl, mix the dry ingredients: flour, sugar, salt, cinnamon, baking powder.  

5. Add the liquid ingredients to the dry ingredients. Stir until combined. Some small lumps may remain.  

6. Divide the batter into the 6 prepared muffin liners. Depending on the size of your muffin tin, you may need to fill the muffin liners all the way to the top. If you make more than 6 muffins, please note how many muffins you made and bring all the muffins made with you on the day of the challenge.  

7. Bake for 30-35 minutes or until golden brown and firm to the touch.  

*Developed at the Mount Sinai Jaffe Food Allergy Institute