I get asked a lot about kid-friendly recipes. And the thing thing is, I wasn’t really sure I knew what kid-friendly recipes even meant… until recently. Yes, I knew kids can be pickier than adults (though I know some adults who are as picky as the kids I know!) but in our house, we’ve always practiced eating as a family- giving Sage a little of what we have, rather than giving her so-called ‘kid-food’ (and if we’re eating something like homemade chicken tenders or tortilla pizza, we’re eating it, too!). Most of the time she eats it, sometimes she doesn’t.But lately her opinions have gotten stronger, and the older she’s gotten, and the more she’s experienced ‘kid food’ outside our house- the more she asks for it. We’re not about to deprive her by forcing her into only eating the most pure, natural foods (though we do our best), so she does get treats (and I’m not above giving her organic crackers in her lunch box) but she does have a corn allergy and I’m not about to buy her neon-frosted cupcakes and fruity pebbles.What I will do? Involve her in the kitchen. Allow HER to choose what we make, as much as my husband and I do, and provide her with delicious, corn-free, natural alternatives- that are just as delicious as their enticing processed counterparts. Knowing she loves bananas, chocolate chips and helping out in the kitchen, this weekend I asked her if she wanted to help mommy with a little experiment… and yes, she could stay up later to see them come out (but she had to wait until breakfast to try them). Lo and behold, these babies we a hit- with mama and kiddo, alike.
Banana Chocolate Chip Muffins Makes 8 small muffins
1/2 cup extra-ripe mashed banana (about 1 medium) 1/4 cup avocado oil 1/4 cup maple syrup 3 eggs, whisked 1/2 tsp vanilla extract 1/4 cup coconut flour 2 tbsp tapioca starch 1/2 tsp sea salt 1/2 tsp baking powder large handful mini chocolate chips (we like the Enjoy Life brand)
1. Preheat oven to 350. In a large bowl, whisk together mashed banana, avocado oil, eggs, maple syrup and vanilla.
2. In a separate bowl, whisk coconut flour, tapioca starch, sea salt and baking powder.
3. Add flour mixture to liquid, whisking lightly until well combined. Add in chocolate chips and stir to combine.
4. Grease a silicone muffin pan (I find these work best with coconut flour; you could also use liners). Fill each muffin cup about 3/4 full with batter.
5. Bake in preheated oven for 20-22 minutes, until tops are golden and a toothpick comes out clean.
These muffins are excellent warm out of the oven or cooled with a big smear of cashew butter. Don’t want to use chocolate chips? Try chopped walnuts or pecans, instead!
1/2 cup extra-ripe mashed banana (about 1 medium) 1/4 cup avocado oil 1/4 cup maple syrup 3 eggs, whisked 1/2 tsp vanilla extract 1/4 cup coconut flour 2 tbsp tapioca starch 1/2 tsp sea salt 1/2 tsp baking powder large handful mini chocolate chips (we like the Enjoy Life brand)
Instructions
1. Preheat oven to 350. In a large bowl, whisk together mashed banana, eggs, avocado oil, maple syrup and vanilla.
2. In a separate bowl, whisk coconut flour, tapioca starch, sea salt and baking powder.
3. Add flour mixture to liquid, whisking lightly until well combined. Add in chocolate chips and stir to combine.
4. Grease a silicone muffin pan (I find these work best with coconut flour; you could also use liners). Fill each muffin cup about 3/4 full with batter.
5. Bake in preheated oven for 20-23 minutes, until tops are golden and a toothpick comes out clean.
Very light, moist and yummy!
★★★★
I’m so glad you enjoyed them Magan!