Did you know the CDC recommends that children under age 2 should not be given ANY added sugar?

These muffins are perfect for babies and big kids alike. It’s my pre-pickleball go-to (topped with no sugar added almond butter).

Servings: 12

Ingredients:

2 large ripe bananas, mashed

3 eggs (or substitute 1/4 cup unsweetened applesauce for each egg)

1 tablespoon pure vanilla bean paste or extract

1/4 cup avocado oil or melted coconut oil

2 cups finely ground almond flour

1/2 teaspoon fine sea salt

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Directions:

Preheat oven to 350° F (177° C)

Line 12 cup muffin tin with paper liners or grease or use silicone cups. 

Whisk together ingredients until well combined. Fill muffin liners 3/4 full with batter.

Bake 15-25 minutes or until tops spring back when touched.

Remove from oven and let cool in the pan for 5 minutes then transfer muffins to cooling rack.

This recipe comes from the apoe4.info website.