With snow in the forecast, we’re all looking for fun activities for the whole family to do at home. And baking is certainly one of them!
But If we’re going to bake, we want to make sure the final product checks three boxes: First, that it’s a healthy snack for the whole family. Second, that it tastes good enough for everyone—even a picky toddler—to eat. And finally, that they don’t have a million ingredients or steps, because who has the time for that right now?
Greenwich Moms‘ Megan Sullivan shared a muffin recipe with us that, hits all the marks, is a great family activity and will be a great snack no matter how long the snow lasts! Plus, you can mix in fun ingredients including blueberries, walnuts, coconut flakes and, of course, chocolate chips!
Check out how to make these gluten, dairy and sugar-free muffins below. Enjoy!
Gluten-Free Paleo-Friendly Banana Muffins
Ingredients
Dry
1/2 cup gluten-free rolled oats
2 cups gluten-free flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
2 scoops Vital Protein Collagen Peptides
2 scoops protein powder (Megan uses Ancient Nutrition Bone Broth Protein.)
1 cup (total) mix-ins (Megan’s family loves half blueberry and half chocolate chips!)
Wet
1 egg
1/2 cup almond or coconut milk
1 teaspoon vanilla
3 ripe bananas
1/4 cup coconut oil (melted)
Directions
- Preheat the oven to 350 degrees.
- Mix the wet ingredients together well (Megan uses a Vitamix blender to save time, but be careful you don’t overmix).
- In a large bowl, mix the dry ingredients until they are incorporated.
- Fold the dry ingredients into the wet, and blend again briefly.
- Using a measuring cup, measure 1/3 cup servings into a lined muffin pan.
- Bake for 12-15 minutes (insert toothpick to check if done).
- Optional: Spread organic honey, like Bee Keeper Naturals, on the warm muffins. Enjoy!
For more great family-friendly recipes, visit our Food section!