We are nearing the end of Week 2 of social distancing and I’m constantly trying to find new ways to entertain my little lady. This morning we decided to shoot the Pilot Episode of “Cooking with Hazel” and made some delicious vegan Banana Apple Muffins. These can easily be made in a “traditional” way with real eggs and butter but we like to keep things plant based in our house!
Getting your kids involved in the kitchen is one of the BEST ways to get them to try new foods. When they feel like they’re a part of the process (picking out recipes, grocery shopping, chopping veggies, etc.) they feel more empowered and eating new things will be less of a struggle. We are ultimately the decision makers when it comes to what our littles eat and it’s up to us to instill good habits from a young age.
So, let’s get to what you came here for— the recipe! These muffins don’t have any added sugar and you really don’t need it because of the sweetness from the apples and bananas. We did add Hazel’s secret ingredient, a few chocolate chips, to give it an extra punch of flavor. This recipe is adapted from the Fixate Cookbook from Autumn Calabrese.
Hazel’s Banana Apple Muffins
3 Flax Eggs
1 cup mashed ripe banana
1 Tbsp. Melted Earth Balance
1 1/2 cups Almond Flour
3/4 tsp. Baking soda
1 dash Himilayan Pink Sea Salt
1/2 cup chopped apple
1. Preheat oven to 350.
2. Prepare nine muffin cups by lining with muffin tin liners or coating with spray. (We have reusable silicone liners from Amazon.)
3. Combine flax eggs, banana, and butter in a bowl and mix well.
4. Add almond flour, baking soda, and salt. Mix all ingredients until well blended.
5. Divide batter evenly between prepared muffin cups.
6. Bake 18-22 minutes until golden brown.
7. Cool muffins and enjoy!
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