Mini Chefs

What was on my breakfast menu for this #mmmMonday?! Almond Flour Banana Muffins curtesy of my big girl and her buddy! I gave them the following recipe this weekend and tried to stay out of it. They were instructed to divide the recipe in half so they could each be in charge of their own bowl. Selfishly this was to head off any potential arguments and this conniving mom enjoyed sneaking in a math lesson.

Ingredients:

• 4 ripe bananas, mashed
• 2 eggs, beaten 
• 1/2 cup stevia 
• 1/3 cup milk 
• 1/3 cup oil 
• 1/4 cup ground flax seed 
• 1 tsp vanilla extract 
• 1 cup oats 
• 1 cup almond flour 
• 1 Tbsp baking powder 
• 1/2 tsp salt 

Instructions:

1. Mix bananas, eggs, sweetener, milk, oil, ground flax seeds & vanilla. 
2. Combine oats, flour, baking powder & salt - stir into banana mixture. 
3. Stir in any additions.
4. Spoon batter into prepared muffin tin. 
5. Bake at 400 for 18-20min 

Addie used almond flour as suggested, mixed in 1/2 cup+ walnuts into the batter while her buddy opted for white flour and 3/4 cup mini chocolate chips. They both used Ripple Unsweetened Original Pea Protein Milk because that is what we use in this house. It is the best dairy alternative milk I have had.... zero sugar & more protein plus uses less water to grow pea plants then almonds!

Too bad she cannot take the muffins to school because they are not nut-free. It would have been fun to think about Addie proudly pulling a muffin out for snack time. I got to reap the benefits this morning though and one actually satisfied my large appetite. I agree with this one - two thumbs up!