Peanut Butter & Blueberry Muffins - Gluten Free, Dairy Free and Sugar Free
The title says it all! Peanut buttery goodness with banana and blueberries (a match made in heaven) created into little muffin morsels which are gluten free, dairy free and sugar free!
This recipe is made with coconut flour so is totally gluten and wheat-free and the blueberries provide just that little bit of sweetness. This is a perfect snack option for little ones, including infants as there are no grains at all (read why I do not recommend babies having grains or baby rice here). It is also a great way to include peanut butter into little ones diets. Starting babies off on allergenic foods (including peanut butter) is hot topic at the moment, one which I cover in detail on my Starting Solids Tours - last one in Christchurch this weekend (for this half of the year) plus I have a whole section on this in my upcoming book....
I know, I know - it is coming I promise....you just have to wait a wee bit longer until August!
But I do touch on this briefly in my Starting Solids Guide and if you are concerned at all about the risk of allergy always see a specialist first or book a one-on-one consultation with me (I do these via skype to keep cost and time down).
Right back to this peanut buttery goodness!
Directions:
1. Preheat the oven to 180 degrees and grease a muffin-tray (I would recommend using butter to do this and make sure the tray is well greased).
2. In the food processor add the eggs, banana, peanut butter, coconut oil, and vanilla essence. Pulse to combine.
3. Pour the peanut butter mix into a large bowl and add the coconut flour, baking powder and baking soda and mix gently to combine. Fold in the blueberries.
4. Spoon into the muffin trays (pop a blueberry on top for looks!) and bake for approximately 30 minutes or until golden. Leave to cool and then enjoy.
I could not help myself and ate two (for testing reasons of course!!) straight from the oven with a good lash of butter and coffee of course.
The smell of these will bring the pitter-patter of little feet to the kitchen so they will note last long, even my husband swiped one straight from the tray as soon as they came out! If you are lucky to have any left you can keep in an air-tight container in the fridge or pop some in the freezer for later.
Nom Nom
xxx Dr Julie Bhosale
This recipe is made with coconut flour so is totally gluten and wheat-free and the blueberries provide just that little bit of sweetness. This is a perfect snack option for little ones, including infants as there are no grains at all (read why I do not recommend babies having grains or baby rice here). It is also a great way to include peanut butter into little ones diets. Starting babies off on allergenic foods (including peanut butter) is hot topic at the moment, one which I cover in detail on my Starting Solids Tours - last one in Christchurch this weekend (for this half of the year) plus I have a whole section on this in my upcoming book....
I know, I know - it is coming I promise....you just have to wait a wee bit longer until August!
But I do touch on this briefly in my Starting Solids Guide and if you are concerned at all about the risk of allergy always see a specialist first or book a one-on-one consultation with me (I do these via skype to keep cost and time down).
Right back to this peanut buttery goodness!
Ingredients:
3 bananas (ripe works best)
2 eggs
1/4 cup of coconut oil, melted
1 tsp of vanilla essence
1 cup of quality peanut butter
3/4 cup of coconut flour
2 tsp of baking powder
1 tsp of baking soda
1 cup of blueberries
Directions:
1. Preheat the oven to 180 degrees and grease a muffin-tray (I would recommend using butter to do this and make sure the tray is well greased).
2. In the food processor add the eggs, banana, peanut butter, coconut oil, and vanilla essence. Pulse to combine.
3. Pour the peanut butter mix into a large bowl and add the coconut flour, baking powder and baking soda and mix gently to combine. Fold in the blueberries.
4. Spoon into the muffin trays (pop a blueberry on top for looks!) and bake for approximately 30 minutes or until golden. Leave to cool and then enjoy.
I could not help myself and ate two (for testing reasons of course!!) straight from the oven with a good lash of butter and coffee of course.
The smell of these will bring the pitter-patter of little feet to the kitchen so they will note last long, even my husband swiped one straight from the tray as soon as they came out! If you are lucky to have any left you can keep in an air-tight container in the fridge or pop some in the freezer for later.
Nom Nom
xxx Dr Julie Bhosale