And the snow day baking continues!
This time we made muffins that are the perfect thing for breakfast or a mid-day snack. They really taste like banana bread, and are full of nutritious ingredients - and very rich in protein. This is refueling food (I made Phil have one when he finished his workout this morning - he's always struggling to find non-Clif-Bar snacks to have after exercising).
And they are 100% toddler approved! Finn is a pretty good eater, but picky about textures. These ones don't seem to be too mushy for my particular kid. And since he's a banana fan, they pass the taste test.
Enjoy, and let's all hope this snow stops SOON.
- 1 cup almond butter
- 4 eggs
- 2 ripe bananas
- 1/4 cup maple syrup
- 1 tsp vanilla powder
- 6 tbsp coconut flour
- 3/4 tsp baking soda
- 1/2 tsp sea salt
- Preheat the oven to 350F and line a muffin pan with paper cases.
- Place all ingredients in a food processor and blend until smooth.
- Spoon the batter into the muffin cases and bake for 25-30 minutes, or until a toothpick inserted in the center of a muffin comes out clean.