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Refined Sugar & Gluten-Free: Baby Blueberry Banana Muffins
As a mom who worries about the evils of sugar, especially when it comes to feeding my littles ones; I’m often experimenting in the kitchen with alternative choices.
We’re not a gluten free, paleo family. Nor are we strictly sugar, grain or dairy free. I’ll leave that up to Gwyneth Paltrow.
What we are, is a family who cares about nutrition and believes that food is medicine. It nourishes both the body and the mind and I strive to honour that mantra every-day.
It doesn’t have to be complicated either. I whipped these muffins up yesterday in about 15 minutes. (Granted, I had all of the items in my pantry.)
All Sorts of Good Things Are Packed into These Bite Size Baby Muffins!
Click through to discover how to make these delicious and nutritious baby sized muffins >>>
Start With Brown Bananas
These are a beautiful thing. Over-ripe bananas are the perfect baby food. On their own, mixed in with other fruits or beckoning to the beginning of any delicious baked good you can think of. They can act as a natural sweetener and binding agent too! These were the starting point for our baby muffins.
1 1/2 cups coconut flour
1/4 teaspoon salt
1/2 teaspoon baking powder
6 teaspoons ground flax
6 teaspoons hemp flakes
6 tablespoons melted coconut oil or melted butter
4 tablespoons Greek yogurt
3 tablespoons honey
3 tablespoons maple syrup
1 teaspoon real vanilla extract
4 mashed bananas
1 cup frozen wild blueberries
Makes 30 baby sized muffins
Preheat oven to 325 F. Measure and mix together the dry ingredients: coconut flour, baking powder, salt, ground flax and hemp flakes. Set aside.
Mash the chunks of banana by hand or by way of a few pulses of a hand blender.
Whisk together the eggs and vanilla until frothy.
Add in the mashed bananas, greek yogurt, melted butter (or coconut oil), honey and real maple syrup. Mix well with a whisk. Remember these beauties are gluten-free so there is no fear of over working!
Add in those perfectly delicious, organic wild blueberries.
Gently fold in the blueberries, being careful not to crush them.
Use a tablespoon or melon scooper to fill your tins. (Lined with cups or lightly greased with coconut oil or butter.) Slide into your preheated oven (325 F.)
Bake for 25 – 30 minutes, until golden brown.
Ready To Enjoy
I always make a double batch (I freeze half), when baking muffins, as they are a favoured treat/snack/quick breakfast food around here.
Gladly Hand Them Over
It was love at first bite and little do they know just how good for them they are!
These two ask fo muffins everyday – so I’ve become a bit of a muffin charlatan. How could I deny those sweet faces?