Banana Muffins

MATERIALS

Makes 12 muffins

• 1 1/2 cups white whole wheat flour

• 1/2 cup chickpea flour (or more whole wheat flour)

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp cinnamon

• 1/4 tsp salt (omit if for babies)

• 3 large bananas, mashed

• 1 tsp vanilla

• 1/3 cup avocado oil (or replace with almond butter and/or applesauce)

• 3/4 cup plant-based milk

PROCEDURE

1. Preheat oven to 350 degrees F and prepare muffin pan. Silicon muffin cups work great!

2. In a medium mixing bowl, mash the bananas and add liquid ingredients.

3. Add dry ingredients and mix well, but don’t overmix. If batter is too thick/dry, add more milk

4. Fill muffin pan. Bake for ~18 min or until toothpick comes out clean.

5. Allow to cool and enjoy.

VARIATIONS

Use whatever flour you have on hand.

Replace 2-4 tbsp of the flour with 2-4 tbsp ground flaxseed.

Add 1-2 tbsp of maple syrup or other sweetener for a bit more sweetness.

Add chocolate chips.

THE RUNDOWN

These dairy free, egg free, refined sugar free muffins are the perfect breakfast, lunch, or snack and they freeze well. I originally made them for my toddler to take to school, but then after sneaking a bite and then half of one and then a whole one I started making them for myself also.

Inspired By: Simple Veganista

Baby Oat Pancakes

MATERIALS

Makes 8-10 small (3”) pancakes

• 1.5 cups rolled oats

• 1/2 cup unsweetened applesauce

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp vanilla

• 1 tsp cinnamon

• 3/4 cup plant-based milk

• 1/2 cup blueberries (or favorite fruit)

PROCEDURE

1. Place oats in food processor and blend until fine.

2. Add remaining ingredients and mix until smooth. The batter will be thicker than what you’re used to.

3. Let sit for 5 minutes. Heat a nonstick skillet over medium low to medium heat.

4. Lightly spray skillet and scoop ~1/4 cup of batter into the skillet. Cook a couple minutes on each side. Note: The batter won’t spread as much as normal pancakes, so these will be thicker.

5. Allow to cool and enjoy.

VARIATION

Add 1 tbsp of maple syrup for a bit of sweetness – a great option for the whole family to enjoy.

THE RUNDOWN

What could be better and more fun for your little one than oatmeal in pancake form? These wheat free, dairy free, egg free, refined sugar free pancakes are the perfect breakfast or snack for your little one. We recommend doubling the recipe and freezing half for the following week. One thing to note: You’ll notice the batter continues to get thicker as it sits. We typically add a bit more milk to the remaining batter after each round to prevent these pancakes from turning into biscuits.

Inspired By: My Kids Lick the Bowl