Banana-Blueberry Muffins–Toddler Approved!

I am slowly but surely working on my child’s picky palate–it is literally my worst nightmare to have a kiddo who is picky, but I also know that toddlers are just picky.  There are no two ways about it!

Sadly, my kiddo is obsessed with a certain brand of packaged blueberry muffins.  You know, the super-processed, loaded with sugar, horrible and delicious ones you get in little bags at the store?  He loves the stupid things.  So of course I wanted to find something that I could make at home that I felt good about giving him so that he could still eat his precious blueberry muffins, but that would be much healthier for him.  And this recipe is it!

I made these for myself for my 80 Day Obsession program because they fit into one of the container pairings I have for one of my meals and they are SO GOOD.  Originally the recipe calls for chopped apple, but I didn’t love that texture and flavor, so I subbed in blueberries and it was so much better!  Little man loves these, and they are very simple to make.

I have made these with ghee and coconut oil, and while the flavor is pretty much the same either way, ghee is much easier to use because it doesn’t harden from the cold eggs like the coconut oil did.

Enjoy!

Banana Blueberry Muffins (slightly adapted from Fixate)

Makes about 9 servings, 1 muffin each

2 large eggs, lightly beaten

1 cup mashed banana (about 2 ripe bananas)

1 tbsp butter or ghee, melted

1.5 cups almond flour

1/4 tsp baking soda

1 dash sea salt (or Himalayan salt)

1/2 cup blueberries (fresh or frozen)

 

Preheat oven to 350 F.  Line muffin pan with paper liners and lightly coat with cooking spray.  Set aside.

Combine eggs, banana, and butter/ghee in a medium bowl and mix well.  Set aside.

Combine the almond flour, baking soda, and salt in a medium bowl, mix well.

Add the almond flour mixture to the egg mixture, mix until blended.

Fold in blueberries.  Divide batter evenly among prepared muffin pan cups about 3/4 way full (about 1/4 cup of batter per muffin cup).

Bake for 18-22 minutes, until golden brown and toothpick inserted into the middle of the muffins comes out clean.

Transfer muffins to a cooling rack and let cool completely.

These keep well in the fridge for about 5 days and will keep in the freezer for months.

Containers: 1 muffin is 1 purple and 1 blue.

 

One thought on “Banana-Blueberry Muffins–Toddler Approved!

  1. Pingback: Healthy Freezer Meal Options | Owning It With Whit

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