GF Yoghurt & Banana Muffins
GF | RSF – Can be DF
Equipment
- 1 Muffin tray
- 1 Bowls
- 1 Whisk
- 1 Spatula
Ingredients
- 3/4 cup yoghurt dairy or coconut
- 1 ripe spotty banana
- 2 eggs
- 1/2 cup almond meal
- 1/2 cup cassava flour
- 1/3 cup chickpea (besan) flour
- 3 tbsp coconut oil
- 1/2 tbsp bi carb soda
- 1 tbsp baking powder
- 1/2 tsp vanilla extract
- 2 tbsp honey or maple syrup (omit honey under 12 months)
Instructions
- Preheat the oven to 170 degrees
- Take out a large bowl and mash in the ripe banana
- Crack the eggs into the bowl with the banana and whisk well. Mix in the yoghurt and vanilla – stir well to combine
- Melt the coconut oil and honey or maple syrup together over a low heat and pour slowly into the wet ingredients, stirring as you pour
- Add the chickpea flour, almond meal, cassava flour, baking powder and bi carb soda into the wet ingredients and mix to combine
- Spoon the batter into a muffin tray lined with muffin papers and bake for 12-15 minutes until cooked within
Notes
Able to be frozen: yes
Age Appropriate: 3 meals+ – When tolerating all the allergens (contains egg, tree nuts, dairy) Recipe for Boob to Food by Jane Houston
Age Appropriate: 3 meals+ – When tolerating all the allergens (contains egg, tree nuts, dairy) Recipe for Boob to Food by Jane Houston
Tried this recipe?Let us know how it was!
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