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Banana Nut Muffins 
for Toddlers

Posted Feb 22 2014 10:08pm

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.

Banana Nut Muffins for Toddlers


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



 - 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!

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