Around the time Camden turned 2, our once incredible eater became quite picky. I have since had to find new ways to hide veggies in food to make sure he is getting balanced nutrition. I’m not gonna lie, my heart totally aches for the days when he would devour cherry tomatoes like candy and eat green beans by the fist full. I started buying these gluten-free, dairy-free muffins as a quick and easy breakfast for my little guy. He would quickly gobble them up every morning along with some fresh fruit. Since he loved them so much, I wanted to try to make something similar that was more Paleo friendly. I adapted a Paleo banana muffin recipe and love the results. They are gluten-free, dairy-free, organic, super easy to make and best of all… kid approved!
I hope you all enjoy!
1/2 cup Coconut Flour
1/4 cup Almond Flour
1 tsp baking soda
1/2 tsp Himalayan sea salt
4 eggs (preferably pastured)
2 Tbsp grade B maple syrup
1 Tbsp coconut crystals (can eliminate to keep sugar content lower)
3 Tbsp grass fed butter (melted)
1 tsp vanilla extract
3 very ripe bananas
1/2 cup unsweetened almond milk
2 tsp cinnamon
1 large organic zuchinni
1 medium organic carrot
1 cup fresh or frozen organic blueberries
1. Combine all dry ingredients in a bowl
2. Mash bananas with milk
3. Combine remaining ingredients and banana mash with the dry ingredients and mix well
4. Grate zuchinni and carrot into mixture
5. Add blueberries and mix again
6. Place batter into greased muffin pan or muffin cups and bake for 30 minutes at 350.
Makes 12 large muffins or 24 smaller “kid-sized” muffins.
Pictured below are the small muffins from a recent batch of 24. I put some in the fridge to eat now and freeze the others to eat later. Pull a muffin from the fridge and heat in the toaster oven or 15 seconds in the microwave for a nice warm start to the day. Bradford and I will eat these if we are in a time crunch and need something quick.