Simple, delicious, toddler-friendly grain free banana muffins.
Between Milo and Sophie, we’ve got texture issues with meats of all kinds (other than bacon), beans (refried or whole), eggs (scrambled, fried, boiled) and whole nuts. Neither child will eat bread spread with anything on it (so no peanut butter sandwiches), and no one will eat whole nuts.
My best successes come in the form of almond butter in banana “ice cream” (frozen bananas blended to soft-serve consistency with a little milk), these homemade fudgecicles, and a few varieties of homemade larabars (like these or these). I’ve really been struggling to get enough healthy fats and proteins into their little tummies.
Thank goodness for almond meal.
My babies love muffins, so these were a slam dunk. The almond butter and almond meal lend healthy fats and lots of great protein. They’re light, fluffy, and delicious. They freeze like a dream and make a great quick addition to breakfast or snacks. I hope you love them like we do!
I really would love to know, what do YOU use as your protein tricks?! My go-to’s were cheese sticks and Greek yogurt before we went gluten and dairy free. I’m just fine with nuts, eggs, beans, and some meat in my diet, but for my texture-sensitive little eaters… I’m stumped!
p.s. if you don’t have a mini-muffin pan, you can definitely bake these in a standard muffin pan. You’ll just need to bake them a bit longer.Print
Adapted from Amazing Paleo