Banana & Pineapple Mini Muffins

Banana & Pineapple Mini Muffins

  • Servings: 2x dozen
  • Difficulty: easy
  • Print

A quick, easy and tasty treat that the whole family can enjoy.

Stella (2 years) absolutely adores muffins (as do the rest of the household). I wanted to create a healthy sweet treat for her that I could make in bulk and freeze. The bonus about mini muffins is that they don’t take long to defrost.

For baking I steer clear of white flour and sugar and find much healthier & nutritious alternatives. For example white flour alternatives I tend to use in my baking include almond flour, buckwheat flour, brown rice flour, quinoa flour etc and I’m sure you are aware of the substitutes for sugar.

So on a rainy day in Auckland, Stella and I decided to do some baking so I quickly created the recipe and it was definitely a success. Let’s just say that we probably froze less than planned. But the recipe certainly created a lot of mini muffins so also good for a party.

These muffins are super simple and great for kids to help in the kitchen. They are also just made in a food processor / blender which means that you will save on dishes!

We hope your family enjoys them as much as we did.

Bridge & Stella xx

Ingredients

Wet:

  • 2x large banana’s
  • 2x eggs
  • ¼ c brown rice syrup
  • 1/3 c coconut oil
  • ¼ t pure vanilla extract
  • ½ c chopped pineapple

Dry:

  • ½ c almond flour or gluten free flour blend
  • ¼ c tapioca flour
  • ¼ c coconut flour
  • 1 t baking powder
  • ½ c unsweetened desiccated coconut
  • 1 t cinnamon
  • Optional extra’s: 1/4c walnuts, goji berries or dark choc

Directions

  1. Preheat oven to 180C
  2. Line mini muffin tins with colourful muffin cases
  3. Place all wet ingredients into food processor (excl. pineapple). And blend.
  4. Add dry ingredients and mix well
  5. Fold in pineapple and optional extras
  6. Place in muffin tins and cook for 8-10 mins

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