It’s been awhile since I posted another banana bread recipe, so I thought I’d share one that is super healthy, nutritious, tasty, and toddler approved! You can never have too many banana bread recipes. I love this one because it’s packed with protein, fiber, and healthy fats. It is also vegan, gluten-free, dairy-free, refined sugar free, and oil-free. Basically the perfect muffin to nourish yourself and your kids, without feeling guilty. Don’t worry, you can’t taste the avocado at all in this muffin. It just adds moisture and healthy fats. You can definitely add chocolate chips or dried fruit to this if you want as well. I just kept it pretty simple since my toddler doesn’t eat chocolate, but I’m sure chocolate chips would take this banana bread to the next level. 🙂 These muffins are lightly sweetened and I love the bits of chia seeds in them. You can bake this as a loaf if you want, just make sure to bake it for about 60 minutes or until a tester inserted in the center comes out clean.

Ingredients

2 cups + 1 Tbsp oat flour
2 tsps baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
2 flax eggs (2 Tbsp ground flaxseed + 6 Tbsp water)
2 tsp apple cider vinegar
2 large ripe bananas
1 ripe avocado
1/2 cup coconut sugar
1/4 cup unsweetened almond milk (or any non-dairy milk)
1 tsp vanilla extract
1/4 cup chia seeds

Instructions

Preheat oven to 350 degrees F.
Make flax eggs by combining 2 Tbsp of ground flaxseeds with 6 Tbsps of water in a small bowl. Mix and let it sit for 5-10 minutes to gel up.
In a large bowl, combine the oat flour, baking powder, baking soda, salt, and cinnamon. Whisk until well combined.
In a blender, add the flax eggs, apple cider vinegar, bananas, avocado, coconut sugar, almond milk, and vanilla extract. Blend until well combined and smooth, about 30 seconds.
Pour wet ingredients from blender into the bowl with the dry ingredients. Use a spatula and mix until just combined. Careful not to overmix. Fold in chia seeds, just stir a couple of times.
Pour batter into a lined or sprayed muffin pan. Bake for 18-23 minutes, or until a toothpick inserted in the center is clean. Cool for 10 minutes in the pan then remove the muffins and place on a cooling rack to cool completely.
Enjoy!
They become more flavorful and moist the next day because the flavors had time to meld together, however, they are still super yummy warm out of the oven. Store in a air-tight container or ziplock bag on the counter for 2 days and in the fridge after that, up to a week. Alternatively, you can freeze the muffins too, they thaw well and taste just as good.

Servings: 12 muffins

Author: valeria.chao

Toddler Approved Banana Avocado Chia Muffins