Pear or Banana and Oatmeal Muffins Low Allergy, Low Salicylate and Low Histamines

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  • 2 eggs, lightly beaten
  • 1 & 1/2 cups plain yoghurt
  • 6 tbsp ricebran oil
  • 2 cups spelt flour
  • 3 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 tsp cinnamon (if tolerated)
  • 2/3 cup rolled oats
  • 1/2 cup sugar
  • 2 ripe pears, peeled and chopped or 1-2 bananas (depending on size)
  • oil spray


  1. Preheat oven to 180°C/160°C fan-forced.
  2. Combine egg, yoghurt and oil.
  3. Sift flour, baking powder, bicarb and mixed spice into a large bowl.
  4. Stir in oats, sugar and pear.
  5. Gently stir yoghurt mixture into flour, until just combined.
  6. Spoon into 12 lightly greased muffin tins and bake, 15-20 minutes, or until a skewer inserted in the centre comes out clean.
  7. Turn onto cake rack to cool.
  8. Serve muffins with more yoghurt, if you like.

Image courtesy of Serge Bertasius Photography at

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