Whenever we have bananas that have sat in the kitchen a bit too long, I break out this banana bread recipe. Adapted from multiple different recipes I have come across, I added some of my favorite ingredients to make this the best banana bread I have ever tasted. My nut allergy prevents me from enjoying most banana bread recipes in restaurants, as they usually contain nuts, so I make my own that includes everything I do like and nothing that I don’t. One of these ingredients are oats. Including them in the batter gives the bread a more rustic feel that I enjoy in homemade breads. This way, the bread has a nice texture that you would associate with something hearty and homemade.
Yield: About 24 muffins
Prep time: 30 minutes
Cook time: 25 minutes at 350 degrees
3 ripe bananas
¾ cup melted butter
1 tsp vanilla
1/3 cup white sugar
1/3 cup brown sugar
1 and ½ cups flour
1/3 cup oats
1 tsp baking soda
Dash of salt
Chocolate chips optional
- Preheat oven to 350 degrees.
- Mash bananas and melt the butter. Combine with both sugars, egg, and vanilla. Sprinkle the baking soda over the top of the wet mixture.
- Add in the flour and oats and stir until just combined.
- Top with chocolate chips or cinnamon sugar and bake for 25 minutes, making sure to only fill up the muffin tin half with batter.
- Let cool and enjoy right away or store in the fridge for later.
You can also customize the bread by adding any toppings that suite your tastes, (I added chocolate chips and cinnamon sugar to mine!) though they’re delicious without anything else too. These banana bread muffins are the perfect grab and go breakfast in the morning or as a snack later in the day. Bon appétit!
Follow Allergies á la Carte on Pinterest to get all of the updates from the blog and more. The perfect place to save all of the delicious nut-free recipes you’ve found and share the interesting stories you’ve read. Including everything that is already present on this site, more advice and facts about food allergies from other sources will also be available. Happy pinning! –Lauren
One of my favorite snacks happens to be granola. Both sweet and crunchy, it’s the perfect snack for any time of the day. Unfortunately, many store-brought granolas contain peanuts and other tree nuts, so I usually make my own. It so happens that many recipes I found online also contained different types of nuts. Each of these recipes would be a bit dull if all of the extra ingredients were taken out so I came up with this recipe, which includes cereal and pretzels, so you still have that nice crunch without the nuts.
Yield: 2 cups
Prep time: 30 minutes
Cook time: 20 minutes
½ cup of dried apple (You can make your own or buy them)
1 cup oats
½ cup cheerios
¼ cup pretzels
1 tsp of cinnamon
2 tbsp. of maple syrup
¼ of vegetable oil
¼ cup brown sugar
½ tsp of vanilla
Pinch of salt
- Heat the oven to 300 degrees.
- Combine all dry ingredients (Oats, cheerios, pretzels, apple, cinnamon, and salt) in a medium sized bowl.
- Combine oil, brown sugar, vanilla, and maple syrup in a saucepan and bring to a boil. After about 30 seconds remove from heat.
- Stir the sugar mixture into the dry mixture and spread on a cookie sheet.
- Bake for 25 minutes, stopping to mix after half the time.
- Allow to cool and store in a plastic bag
Though it’s the middle of summer, my favorite flavors happen to be ones that remind me of Fall which is why I decided to include dried apples and maple syrup. This granola recipe can easily be changed up by swapping out the dried apples for other dried fruits and taking out the maple syrup and using coconut oil or honey instead. This nut-free granola can be enjoyed anytime over yogurt or just by itself. Bon appétit!
Coming to college, I was lucky enough to discover a bakery with the most delicious donuts ever. Extremely soft and covered with a cinnamon powdered sugar, they are seriously the best donuts I’ve ever eaten. As a college student with food allergies, I was glad to find something delicious that everyone enjoys that I can enjoy with them too. To avoid a risk of cross-contamination, and as a fun challenge, I decided to try to replicate the recipe on my own. Though these might not be quite the same as picking them up from the bakery, they have a similar effect.
Prep Time: 15 minutes
Cook time: 9 minutes
1 cup of flour
1 tsp of baking powder
¼ tsp of baking soda
1.5 tsp of cinnamon
¼ tsp of salt
1/3 cup of brown sugar
¼ cup of milk
¼ of sour cream
2 tbsp of melted butter
2 tsp of vanilla
1 tbsp of maple syrup
1/3 cup powdered sugar
1 tsp cinnamon
1 tsp sugar
- Whisk together all of the dry ingredients, (flour, baking powder, baking soda, salt, and cinnamon) Set aside.
- Next melt the butter in a microwave safe dish and stir in the vanilla. Pour into a larger, suitable bowl and add the rest of the wet ingredients (egg, brown sugar, milk, sour cream, and maple syrup)
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour batter into a donut pan and bake at 350 degrees for 9 minutes.
- While the donuts are baking, stir together the ingredients for the topping.
- When the donuts are finished baking, roll them in the powdered sugar as soon as they are cool enough to transfer from the baking pan. You can also make a glaze from the topping by adding a tablespoon of water to the mixture. I prefer the powdered topping personally though.
- Serve immediately or store in the fridge for up to three days.
Enjoy these delicious, spicy donuts! Comment below with your favorite lookalike recipes.
Chocolate chip cookies are one of the best desserts known to man, even more so for how easy they are to make. This recipe is perfect for making in college, as it has few ingredients and is single serving for those times that you just want a small dessert and don’t feel like buying one. Chocolate chip cookies are my ultimate feel-good food because they are soft and sweet with just the right amount of chocolate. Whenever I get in the mood for a nice, warm dessert, this is the first thing I make.
Prep Time: 5 minutes
Cook Time: 40-60 seconds
Yield: One perfect cookie
2 tbsp of melted butter
2 tbsp of brown sugar
1/8 tsp of vanilla
¼ cup of flour
1/8 tsp of baking powder
Dash of salt
Chocolate Chips or M&Ms (as many as you want)
- Start by melting the butter in a microwave-safe dish. If you have a ramekin, that’s great, but a mug will do fine too.
2. Stir in the sugar and vanilla. Using only brown sugar allows for a softer, chewier cookie, which is my favorite.
3. Next add the baking powder, salt, and flour and stir until combined. The dough should have thickened at this point, but should still be somewhat liquid. Using the baking powder is an added bonus because this way the cookie will rise how it should without the help of raw ingredients, like an egg.
4. Add whatever chocolate you prefer (I like milk chocolate chips) and microwave for 40-60 seconds. How long you microwave it depends on how gooey you prefer desserts to be.
For people who have food allergies, this is also a great dessert because it is nut-free and egg-free. Using gluten-free flour, this cookie could easily become a gluten-free dessert. Personally, I am most worried about desserts containing an allergen so it is great to have a go-to that is both easy and delicious. I hope you enjoy this easy, microwave cookie as much as I do. Bon appétit!
Living with food allergies, it is always exciting finding foods that are both delicious and safe for you to eat. One of these foods for me are crepes. On football game mornings during the Fall, my dining hall would always serve crepes with many tasty fruit toppings. They were so delicious and cooked to order just for you! This quickly became my favorite brunch item. So, coming home for the fall break, I decided to make them myself. After some trial and error, I’ve perfected the recipe. Though they look like they take a lot of work, they’re a lot easier to make than you would think.
Fancy French Crepes:
Prep time: 30 minutes
Yield: 4 servings
2 cups milk
1 and 1/3 cup flour
1 tbsp melted butter
½ tsp baking powder
2 tbsp of sugar
1 and ½ tsp. of vanilla extract
Cream Cheese Filling:
½ cup cream cheese
1/8 cup of white sugar
1 tsp of vanilla extract
- Mix all the wet ingredients together in a large bowl and then add the dry ingredients one by one to the mixture. Stir well.
- Heat frying pan on high and spray with nonstick spray.
- Pour 1-2 ladles of crepe mixture into the frying pan and swirl in a circle until the mixture is spread out thin.
- Let cook until small bubbles start to form on the top and then flip, cooking for 30 seconds on the other side.
- Repeat steps 3 and 4 until you run out of crepe mixture, spraying the pan with nonstick spray for every crepe.
- Garnish with whatever you may like, including my cream cheese filling.
- Bon appétit!
Though these crepes are delicious with just the cream cheese filling, you can try mixing it up with some chocolate sauce, like the picture above, or dusting them with sugar and lemon juice. They would also be scrumptious á la carte with some ice cream.
I tested this recipe on my family and now this is my sister’s favorite brunch too. She continues to demand that I make them every time I come home. Enjoy and imagine that you’re sitting outside at a café in Paris.