Banana & Pineapple Mini Muffins
A quick, easy and tasty treat that the whole family can enjoy.
Stella (2 years) absolutely adores muffins (as do the rest of the household). I wanted to create a healthy sweet treat for her that I could make in bulk and freeze. The bonus about mini muffins is that they don’t take long to defrost.
For baking I steer clear of white flour and sugar and find much healthier & nutritious alternatives. For example white flour alternatives I tend to use in my baking include almond flour, buckwheat flour, brown rice flour, quinoa flour etc and I’m sure you are aware of the substitutes for sugar.
So on a rainy day in Auckland, Stella and I decided to do some baking so I quickly created the recipe and it was definitely a success. Let’s just say that we probably froze less than planned. But the recipe certainly created a lot of mini muffins so also good for a party.
These muffins are super simple and great for kids to help in the kitchen. They are also just made in a food processor / blender which means that you will save on dishes!
We hope your family enjoys them as much as we did.
Ingredients
Wet:
- 2x large banana’s
- 2x eggs
- ¼ c brown rice syrup
- 1/3 c coconut oil
- ¼ t pure vanilla extract
- ½ c chopped pineapple
Dry:
- ½ c almond flour or gluten free flour blend
- ¼ c tapioca flour
- ¼ c coconut flour
- 1 t baking powder
- ½ c unsweetened desiccated coconut
- 1 t cinnamon
- Optional extra’s: 1/4c walnuts, goji berries or dark choc
Directions
- Preheat oven to 180C
- Line mini muffin tins with colourful muffin cases
- Place all wet ingredients into food processor (excl. pineapple). And blend.
- Add dry ingredients and mix well
- Fold in pineapple and optional extras
- Place in muffin tins and cook for 8-10 mins
Bridget Young 