Whilst I make up several muffin recipes with a range of flavours and flours, these muffins are my go-to. They are unbelievably quick to whip up, the recipe is in my head and I always have the ingredients needed for this recipe in the house. Maggie goes to a day-care centre 2x days per week. This means that she is eating either a morning or afternoon tea snack with other children her age 4x per week. That is 4x chances to give her goodness! Take this attitude to your tots snacking as opposed to “she’s only there 2x days per week she can eat what they give her it won’t hurt” I have muffins made up for these days so Maggie doesn’t feel as if she’s missing out while the others have their baked treats laden with the worst kinds of ingredients for a developing brain. She gets something at the same time as the other kids, something that looks the same as the other kids are having, has the same texture as the other baked snacks and has ingredients that enhance the health of my precious gift. I will post some of the other baked treats I provide for when Maggie is at the centre but first..here’s my go-to muffins.
You will need:
2 large or 2.5 medium ripe bananas
3/4 cup of berries (fresh or frozen, I use organic blueberries or mixed berries)
2x eggs (free range where you can)
1 Cup Almond Meal
1 tsp gluten free baking powder
1 tsp apple cider vinegar
9-12 muffin patty cases. (depending on how heaped you wish your muffins to be..if you are making for smaller people then 12 is a good size)
The process: Preheat oven to 180 degrees. Mash up bananas in a bowl. Beat in eggs. Mix in ground almonds. Add baking powder and cider vinegar and mix in really well. Fold in berries (or whatever fruit you have). Pour into patty cases in a muffin tin and bake for about 20mins. Allow to cool before (your toddler sees you have made them) removing patty case and delighting your toddler with this treat for morning or afternoon tea.
There you go…muffins sans gluten, dairy, and sugar…and no complicated substitutes.
xx. Aunty Lonnie