Who loves a super simple muffin that you can confidently give your kids for snacks, breakfast, lunch, dinner, or whenever? I am vigorously raising my hand because I love using muffins as vehicles to deliver high-quality nutrition and energy!!
The fun part, about easy muffins, is that you remove the “it’s too difficult” barrier to making them. You can bake them with your kids and enjoy teaching them little snippets about cooking, nutrition, math, etc. The ingredients are affordable and accessible to most!
This recipe can be batch cook this recipe... Double or even triple it depending on the size of your herd or their appetite for muffins. Simply freeze them on a baking sheet once they are completely cool and store them in a freezer bag!
Onto this delicious and amazing muffin recipe!
3 ripe large bananas 1/4 cup coconut milk (you can swap out another non dairy milk) 2 eggs 4 TBSP almond butter (you can use other nut or seed butters) 2 c gluten free rolled oats 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 tsp cinnamon 1 c shredded carrot 1/2 c shredded apple 1/2 c shredded zucchini 1/2 c chopped walnuts (swap in your preference)
Putting it all together:
Preheat the oven to 350 F and line 16 muffin cups with paper liners.
Grind the oats into a flour a pour into a large bowl with the other dry ingredients.
Mash bananas and combine with all other wet ingredients.
Stir dry ingredients into the wet ingredients. Fold in the vegetables, fruit and nuts, combine well.
Bake for 20 minutes at 350F.
Nutrient Data for: 16 servings
Calories: 113 cal Carbohydrate: 15.1 g Protein: 2.8 g Fat: 5.2 g Fiber: 2.5 g Sugar: 4.7 g (0 added sugars)
These could also be converted into a cupcake with a little coconut cream frosting or your favorite jam/jelly!
Cut it in half and add another thin layer of nut/seed butter and a drizzle of honey and you have a decadent treat!
Cut it into quarters and add a thinly sliced pear and a thin spread of butter
Make a simple breakfast plate with a hard-boiled egg, a slice of ham, and the muffin.
Serve alongside a dollop of plain, whole milk, grass-fed Greek yogurt with a sprinkle of nuts and berries!