We've been making A LOT of muffins over here since we are in #quarantine!
I'm constantly trying to find ways in which I can snack my kids without overloading them with packaged, processed foods. Muffins have become my go-to snack option for two reasons: 1- They are a great activity to get your kids in the kitchen with you. Having them measure ingredients and follow a recipe is better than any #homeschooling activity I've had to endure with my kids! 2- I know what is going into the recipe. No fillers, preservatives or food dyes. I decide how much sugar and what kind of sugar and I can manipulate the recipe to account for our #dairy and #egg intolerances. This recipe called for almond flour which works great since all the wheat #flour is sold out across the city!
2 cups Almond Flour
1/2 tsp Baking Soda
1/4 tsp Sea Salt
1 Lemon (zest and juice)
3 Egg (or you can substitute with
1 Banana (medium, mashed)
1/4 cup Maple Syrup
1 cup Blueberries
Preheat the oven to 350F (177ºC). Line a muffin tin with liners.
In a medium sized bowl whisk together the almond flour, baking soda, sea salt and lemon zest.
In a large bowl, whisk together the lemon juice, eggs, banana and maple syrup. Add the dry ingredients to the wet and stir to combine. Fold in the blueberries.
Spoon the batter into the muffin liners and bake for 20 to 24 minutes or until cooked through.
Remove from oven and let cool. Enjoy!
Be sure to tag me @thenourishedmaman if you make the recipe with your kids!