Grainfree Banana-Squash Muffins
I basically resort to these when my kids have had a week of refusing real food. (aka: a week at grandma's house) They are grainfree, naturally sweetened, full of healthy fats and even sneak in some veggies. All you who don't ever need to sneak in the veggies or don't believe in this, just skip to the next post. ;) Over here we still tend to have some days where sneaking in veggies is necessary.
1 Cup almond flour
2 Tbsp coconut flour
2 ripe bananas
1/2 Tsp pink salt
3 tbsp maple syrup
1 medium zucchini shredded
1/2 Tsp nutmeg
2 Tsp cinnamon
1 Tsp baking soda
1 Tbsp avocado oil
1 Tsp apple cider vinegar
Toppings: Walnuts, Chia Seeds, Cacao Nibs, Shredded Coconut
Mash bananas in a mixing bowl.
Add eggs, oil + maple syrup.
In a separate bowl combine almond flour, coconut flour, baking soda, cinnamon, nutmeg + salt.
Add the zucchini to the dry ingredients. Then stir in apple cider vinegar.
Stir wet and dry ingredients together until well combined.
Pour large spoonfuls into oiled muffin tin.
Add toppings of choice.
Then bake at 350 degrees for 25-30 minutes. (Just varies by oven and pan, but I mean you can tell when they're done.)
Local, pasture raised eggs, pure maple syrup and organic produce + spices are optimal but optional.