Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Banana and blueberry gluten free and dairy free mini muffins
Banana and blueberry dairy and gluten free mini muffins, perfect for the lunchbox, kidfriendly, easy to make! Makes 24 freezer friendly mini muffins!
5
from
2
votes
Print
Pin
Course:
Cooking with Kids
Cuisine:
Modern Australian
Prep Time:
5
minutes
minutes
Cook Time:
18
minutes
minutes
Total Time:
23
minutes
minutes
Servings:
24
Calories:
89
kcal
Author:
Kylie
Cook Mode
Prevent your screen from going dark
Ingredients
▢
125
grams
blueberries
frozen or fresh
▢
1
smushy banana
▢
2
cups
GF self raising flour
▢
½
cup
gloriously free oats
or use quinoa flakes
▢
⅓
cup
coconut sugar
▢
4
tbsps
coconut oil
melted
▢
1
egg
▢
1
teaspoon
cinnamon
▢
¾
cup
water
Instructions
Preheat oven to 180 degrees.
Add the flour, oats, sugar and cinnamon to a large bowl.
Mix well.
Add the coconut oil, egg and water to a jug and stir together, whisking lightly.
Add the wet to the dry, then the smushed banana and the blueberries. Mix well.
Using a teaspoon, measure into the mini cupcake moulds (mine is silicone so I don't need to prep), it will fill 24 of them.
Bake for 18 minutes or until a skewer comes out clean.
Cool on a wire rack. Freeze for easy grab and go lunchbox awesomeness!
Nutritional Information
Serving:
1
muffin
|
Calories:
89
kcal
|
Carbohydrates:
14
g
|
Protein:
2
g
|
Fat:
3
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Cholesterol:
8
mg
|
Sodium:
128
mg
|
Fiber:
1
g
|
Sugar:
4
g
Tried this Recipe? Share it Today!
Mention
@Kidgredients
or tag
#kidgredients
!