• Megan Sullivan

Easy Gluten-Free Paleo-Friendly Banana Muffins


If we’re going to bake, we want to make sure the final product checks three boxes: First, that it’s a healthy snack for the whole family. Second, that it tastes good enough for everyone—even a picky toddler—to eat. And finally, that they don’t have a million ingredients or steps, because who has the time for that right now? These muffins, from Greenwich Moms‘ Megan Sullivan, hit all those marks. Plus, she says making them is a fun family activity: “My kids love helping to make these and picking what ‘mix-in’ we will use. We often go with a combo of different ones. Some of our favorites include blueberries, walnuts, coconut flakes and, of course, chocolate chips!”

Here’s how to make these gluten, dairy and sugar-free muffins—hope your kids love them as much as ours do!

Gluten-Free Paleo-Friendly Banana Muffins

Ingredients

Dry

1/2 cup gluten-free rolled oats 2 cups gluten-free flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 2 teaspoons cinnamon 2 scoops Vital Protein Collagen Peptides 2 scoops protein powder (Megan uses Ancient Nutrition Bone Broth Protein.) 1 cup (total) mix-ins (Megan’s family loves half blueberry and half chocolate chips!)

Wet

1 egg 1/2 cup almond or coconut milk 1 teaspoon vanilla 3 ripe bananas 1/4 cup coconut oil (melted)

Directions

1. Preheat the oven to 350 degrees.

2. Mix the wet ingredients together well (Megan uses a Vitamix blender to save time, but be careful you don’t overmix).

3. In a large bowl, mix the dry ingredients until they are incorporated.

4. Fold the dry ingredients into the wet, and blend again briefly.

5. Using a measuring cup, measure 1/3 cup servings into a lined muffin pan.

6. Bake for 12-15 minutes (insert toothpick to check if done).

7. Optional: Spread organic honey, like Bee Keeper Naturals, on the warm muffins. Enjoy!


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This Recipe is Mine: Originally appeared on www.thelocalmomsnetwork.com


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