Sweet P loves muffins, just about as much as she likes baby pancakes. In fact, baby pancake batter can also be used to make muffins. I was trying to figure out a way to make the batter last longer than the few pancakes it was making so one day I decided to pour it into some mini muffin tins and bake it. And wa-la! Banana Baby Muffins were born. As with most of the recipes around here, try other things besides bananas like sweet potatoes, pumpkin, blueberries or apples for a new twist on the muffins. And don't forget to mix up the spices (pumpkin pie spice, ginger, coriander)! Banana Baby Muffins
2/3 c organic oat flour*
1/4 c oats
1 tbsp organic ground flaxseed + 3 tbsp water
1/4 c water
1 mashed organic banana
1 tsp cinnamon (or nutmeg)
1/2 tsp baking powder
2 tbsp organic plain yogurt
1 tsp organic olive oil
*I make my own by grinding organic oats in a coffee grinder.
Mix dry ingredients. Add flaxseed and 3 tbsp water and mix well. Combine water, banana, yogurt and oil until you have a smooth consistency. Grease a muffin tin with organic butter or olive oil. Pour batter into muffin tins. Bake at 350˚ for 15-18 minutes.
Mini muffins are so easy to take on the go and have great stuff in them. If you remember the flaxseed and water act as an egg replacement so this recipe is wheat, egg and milk free. These all make great mama muffins as well!
They go really fast around here...which reminds me that I need to go make a new batch. We'll be trying out apples today. What do you put in your muffins?
