This week is back to work for me. And into Grade One for my oldest daughter.
My daughter that has food sensitivities to gluten, dairy and eggs (not to mention the dozens of other things on the list). So feeding her has been a bit challenging but we are getting things figured out. Unfortunately one of those things is that her favorite grain free banana bread just doesn't want to co-operate with no eggs.
So I was back to the drawing board on the banana bread. And since school was starting I figured I should try and make it nut-free anyway (no almond flour) so I took another stab at it.
This time I didn't go grain-free. I can't eat banana's anyway and the rest of the house is not 100% grain free so why not.
The kids LOVED these muffins. Loved so much I made three batches in two days. And they are full of banana and zucchini. And very little honey.
So you can feel great about feeding them to your little ones and they are safe to send to school.
Happy back to school week!
Mini Banana Zucchini Chocolate chips Muffins - Gluten and Nut Free and Vegan
Prep Time: 15 minutes
Cook Time: 40 - 50 minutes
Keywords: bake bread snack gluten-free nut-free vegan buckwheat flour chia seeds coconut flour banana
Ingredients (24 mini muffins)
- 2 ripe banana's, mashed
- 1/2 cup finely shredded green zucchini with skins, packed
- 1/4 cup coconut oil, melted
- 2 Tbsp honey (or sweetener of choice)
- 1 tsp vanilla extract
- 1/2 cup unsweetened milk - use hemp, coconut or flax milk to make it nut-free. Otherwise I would use almond milk.
- 1 Tbsp ground Chia
- 6 Tbsp organic coconut flour
- 5 Tbsp light buckwheat flour
- 1/4 cup ground golden flax (I grind in the coffee grinder)
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp fine sea salt
- 1 tsp cinnamon
- 1/4 cup Enjoy Life mini chocolate chips
Preheat oven to 325 degrees. Grease 24 mini muffin tins with coconut oil or butter.
Combine ground chia with almond milk. Let stand for 5 minutes to let Chia gel.
Combine wet ingredients including Chia gel.
Combine dry ingredients separately.
Add wet ingredients to dry ingredients and mix until just combined. Add chocolate chips and mix in.
Split batter evenly in greased muffin tins and bake for 40 to 50 minutes until center is fully cooked. I didn't use a liner and they came out really easily.
Let cool before removing from muffin tin.
Let your kids enjoy a low-sugar snack full on clean and healthy ingredients.
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