A muffin is the ultimate grab-and-go snack that makes packing school lunches easier. We’re sharing our take on the fluffy goodies we all grew up loving. Kids will be thrilled to find a tasty muffin in their lunchbox and parents, well…it’s not every day that you can feel so good about giving your kid a more nutritious treat! Did we mention they are gluten-free?
Prep Time: 5 min
Baking Time: 16 – 18 min
Servings: 12 muffins
Ingredients
4 eggs
3 very ripe bananas
¾ cup almond butter
½ teaspoon vanilla extract
½ teaspoon cinnamon
¾ teaspoon baking powder*
Standard blender
Nonstick muffin tin
*most traditional baking sodas are gluten-free but double check to ensure
Directions:
Gather all your ingredients. Preheat your oven to 400°F Crack all four eggs into a small bowl. Peel all three of your bananas and keep on cutting board or plate. Combine all of your ingredients in a blender. Set your blender to blend mode and let your blender run for thirty seconds. If you see that your mixture isn’t fully combined, turn off your blender and use a spatula to stir before blending again. Once combined, pour the batter into your nonstick muffin tin and bake for 16 – 18 minutes or until your muffins are done; you can stick a toothpick in a muffin to test if the batter in the center is fully ready. Enjoy with your little one!
