I know you don’t really NEED another muffin recipe but this soggy weather left us with no other option, but to stay in doors and bake today! You may not need them, but the kids will love them – my Banana, Blueberry & Chia Mini Muffins that also happen to be gluten free, refined-sugar free, nut free and dairy free.

Chia seeds are superfoods for kids! They’re high in omega-3 fatty acids (learning & memory), fibre (happy bowels), iron (blood production) and calcium (strong bones & teeth , muscle & blood vessel function, hormone production & cell signalling) and antioxidants (protects cells & DNA).

Made with wholesome ingredients – there’s an egg that needs cracking, a banana that needs mashing, then a little whisk and a good stir – these are a lovely one to cook with kids of all ages.

You could make these in to larger muffins (just adjust your cooking time) but the mini ones look ever so sweet in little hands and they’re the perfect size to batch freeze and pop in to playgroup or school lunch boxes, oh and they don’t take long to defrost on the kitchen bench when mum needs something to go with her (already cold) cup of tea.

Banana, Blueberry & Chia Mini Muffins

Prep-time 10mins – Cook time: 20mins – Makes: 20

Ingredients:

1 cup gluten free flour *
1/2 tsp baking soda
2 bananas, mashed (preferably organic)
2 Tbsp pure maple syrup
2 Tbsp coconut oil, melted
1/2 tsp vanilla extract
1 Tbsp chia seeds
1 tsp ground cinnamon
2 organic or free-range eggs
Frozen blueberries
Pinch of sea salt

* I like to make my own gluten free flour using Wholesome Child’s recipe of equal parts buckwheat flour, potato starch and amaranth flour. Or Bob’s Red Mill also make a nice one.

Instructions:

1. Preheat oven to 180’C.
2. To a large bowl, add flour, baking soda, cinnamon, chia seeds and salt. Stir together and set aside.
3. To a medium bowl, add mashed bananas, maple syrup, melted coconut oil, vanilla extract and egg. Whisk together until the wet ingredients are smooth.
4. Pour wet mixture over dry ingredients. Using a spatula stir all the ingredients together.
5. Dollop a teaspoon of mix into your mini muffin pans, then add a couple of blueberries and top with another teaspoon of mix.
6. Place in oven and bake for 20-25 minutes. Until lightly browned and a toothpick comes out clean.
7. Allow to cool slightly before removing from the pan.
8. Enjoy a few while they’re still warm and then freeze the rest.

Happy Cooking!

Lucy x

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