Nourishing Banana Almond Muffins - plant based, zero waste, baby/toddler approved

 
 

It’s such a win to find recipes made with nourishing ingredients that babies/toddlers/kids actually like eat. I’m still amazed at how difficult it is to find recipes without added sugar! It forces me to get into the kitchen and create recipes that are toddler tested and dietitian-mom approved.

These muffins are perfect for breakfast or a snack. The bananas bring a natural sweetness and the almonds keep the muffins moist and filling. We love to eat them plain or covered in peanut or almond butter. I suggest doubling the recipe and freezing extras so you always have them on hand.

A note about added sugar: The biggest problem with added sugar is just how prevalent it is in our food system. It would be less of a problem if it showed up only in cakes and cookies, because we expect sugar in those treats. Unfortunately, it’s hidden in SO many foods from muffins to crackers to bread to dips to sauces. Fortunately, we can make food at home that’s delicious without added sugar. It requires a bit more work, but preserving our children’s palates by not exposing them to too much added sugar too early supports their health, behavior, and overall well-being. (It’s also really important for our health as parents!).

Nourishing Banana Muffins (makes 16)

Ingredients

  • 2 tbsp flaxseed meal (ground flaxseed)

  • 3 large ripe bananas

  • 1 1/4 cup almond flour

  • 1/2 cup almond butter

  • 2 tsp vanilla extract

  • 1 tsp cinnamon

  • 1 tsp baking powder

  • coconut oil for lining the muffin tins

Directions

  1. Make 2 flax eggs by combining 2 tbsp flaxseed meal with 6 tbsp filtered water into a small bowl. Give it a mix and then set aside.

  2. In a large mixing bowl, mash the bananas and then add all other ingredients and mix until combined. Then, mix in the flax eggs.

  3. Line the muffin tin with a thin layer of coconut oil.

  4. Spoon the muffin batter into the muffin tin, about 1 heaping spoonful per muffin so that each well has about the same amount of batter.

  5. Bake in a 400F oven for about 15-20 minutes, until a toothpick comes out clean.

  6. Allow the muffins to cool before enjoying.

  7. Store in an airtight container in the fridge or freezer!

breakfast, RecipesAbby Cannonvegan, vegetarian