Toddler Approved Banana Avocado Chia Muffins
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.
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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