Description
Healthy, toddler friendly raspberry and banana muffins. Gluten free, Vegan, Paleo and free of the top 8 allergens.
Ingredients
Scale
- 225g ripe banana (about 1 cup mashed)*
- 1/3 cup sunflower seed butter
- 1 tsp vanilla extract
- 155g cassava flour (1 cup + 3 Tbsp)*
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 3/4 cup water
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350 degrees F.
- Peel bananas and mash in a large mixing bowl.
- Mix in sunflower seed butter and vanilla.
- Mix in cassava flour, baking powder, cinnamon and salt.
- Mix in water.
- Add raspberries and fold into the batter.
- Scoop batter into a lined muffin pan (recipe makes 12 muffins).
- Place muffins in the oven and bake at 350 degrees for 22 minutes.
- Remove from the oven and cool in the pan for 10 minutes, then transfer to a cooling rack.
- Store muffins in the fridge up to one week.
Notes
*For best results, I recommend measuring these ingredients by weight. If you don't have a kitchen scale, then be sure to measure by the spoon and level method.