Soft Baby Muffins – Egg Introduction (Gluten-Free)
I created this recipe for my 20-month-old nephew, who’s allergic to gluten, nuts and eggs. With his allergist, we’re moving carefully: the batter includes one egg yolk for 12 muffins, and the mixture is fully baked. Ripe banana keeps them plush, quick oats (GF) give gentle structure, applesauce plus a touch of oil lock in tenderness, while oat milk, vanilla and a hint of cinnamon (optional) round out the flavour. The result is soft, nut-free, easy-to-hold bites designed for a calm, gradual introduction.
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Preparation 5 min
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Baking 20 min
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Servings 12
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Level Débutant
Ingredients
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Note
⚠️ Important: This recipe was specifically developed for the controlled introduction of egg under medical supervision. Always follow your doctor’s or allergist’s recommendations, as each situation is unique.
Preparation steps
- Baking information
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Temperature180°C
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Heat rotary
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Baking time 20 min
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