Blueberry banana mini muffins

Confession time: I am a dietitian, and I don’t enjoy cooking. Argh I know. 
It’s particularly challenging when one has to do it everyday and feed a family of 5. The plus side is that I can really relate when you tell me that you don’t enjoy cooking too. It has allowed me to come up with practical tips that can make life easier and ideas for simple nutritious cooking.
My number 1 tip is to have a good weekly shopping list so you are well stocked with all the basics to create any meal. And be patient because over time, it gets easier as you develop your own way of doing things to suit you and your family.
And so I am a big fan of the simple banana bread. I change it all the time depending on what I have. It’s doesn’t taste exactly like regular banana bread but it is definitely delicious! This one ended up being nut free, gluten free and dairy free. Contains egg.

Wet mixture:

4 ripe bananas small-medium, mashed

2 eggs

1/4 cup maple syrup

1/3 cup olive oil

125g rice milk

2 tsp vanilla
Dry mixture:

1 1/2 cup ground mixed seeds (linseed, sunflower seeds, pumpkin seeds etc)

1 tsp baking powder, gluten free

1/2 tsp bicarbonate soda

1/2 tsp ground Cinnamon

1/2 cup frozen raspberries

1/2 cup frozen blueberries 

1 Tb chia seeds
In two separate bowls

Wet mixture:

1. Mashed banana flesh using a fork.

2. Add egg, maple syrup, olive oil, rice milk and vanilla. 

3. Combine using the fork.
Dry mixture:

1. Grind seeds to a fine powder using a food processor.

2. Place in the second bowl.

3. Add baking powder, bicarb, cinnamon and chia seeds and combine well with fork.

4. Add raspberries and blueberries, combine.
Finally combine wet and dry mixture. 

Grease muffin tin with olive oil. Place mixture in muffin tins.
Bake at 150degrees until golden brown, time depends on tin size, approx. 15mins – 30mins.
I hope you enjoy!

Ines Astudillo, paediatric dietitian #muffins #lunchbox #schoolfriendly #kidfriendly #glutenfree #dairyfree #nutfree #nutritious #seeds #yum

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