Muffins can easily be a nutritious snack for your toddler (or mommy and daddy), especially if you can bake a batch over the weekend to enjoy on a busy weekday morning. Packed with fresh bananas, fibre rich whole grains, protein and brain boosting healthy fats, these muffins are moist and have the same dense texture as a traditional loaf of banana bread. Your little bundle of join will love them, just as mine does!I typically use a mixture of chopped pecans and walnuts in these. You can opt for one or the other – or even use sunflower or hempseeds if you are going nut free.
2 cups quinoa flour (or 1 cup quinoa, 1 cup spelt)
1 1/4 tsp. baking powder
1/4 tsp. unrefined sea salt
1 tsp. ground cinnamon
2 tbsp. coconut sugar (or apple sauce)
1 large, organic free-range egg (or 2 tbsp. ground flax + 2 tbsp. water if vegan)
3 tbsp. virgin coconut oil
1 1/4 cups very ripe mashed banana (2-3 large bananas)
1/4 cup almond milk
1 tsp. natural vanilla extract
1/2 cup chopped pecans and/or walnuts
Directions:- Preheat oven to 350F. Line a 12-cup muffin pan with paper liners, or grease bare pan with coconut oil.
- In a medium bowl, whisk together flour, baking powder, salt and cinnamon.
- In a large bowl, whisk together sugar (or apple sauce) and egg (or ground flax) until well combined. Whisk in coconut oil, mashed banana, almond milk and vanilla extract.
- Add flour mixture to wet ingredients and stir until batter just comes together and no streaks of dry ingredients remain.
- Gently fold in chopped nuts. Do not over mix. Divide batter evenly into prepared muffin cups.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops spring back when lightly pressed.
- Turn muffins out onto wire rack to cool completely. ENJOY BABY!