Recipe Image
Carol Kicinski
These muffins are the perfect early-morning breakfast for all kids to enjoy – regardless of food sensitivities or allergies!

Send the kids back-to-school with a quick and healthy breakfast

Author Byline Image
   I don’t actually understand the concept of “kid’s food”. When my children were young I just made food and they ate it. So when I get emails saying “I need gluten-free kid’s food recipes,” I have to really think about what that means.
   I guess I was fortunate to have children who were not picky eaters. Either that or my children have high survival instincts and realized early on that if they didn’t eat the food I prepared, they would starve. But in my defense, I never forced my children to eat anything they didn’t like; I just exposed them to a wide variety of foods and because of that they developed pretty sophisticated palates.
   I have now come to realize how very lucky I was. My nephew is an extremely picky eater and unfortunately the only things he will willingly choose to eat are bread and sweets. So my poor sister has to constantly figure out ways to get
Gluten-Free Sunflower Seed Butter and Banana Muffins
Makes 12
1½ cups gluten-free flour
2 teaspoons baking powder
½ teaspoon kosher or fine sea salt
3 large eggs
6 tablespoons sugar
6 tablespoons grapeseed (or other neutral tasting) oil
2 teaspoons pure vanilla extract
Juice of ½ lemon
1 cup creamy sunflower seed butter
1 heaping cup mashed bananas (about 3 medium bananas)
   Preheat the oven to 350 degrees. Line 12 standard muffin cups with paper liners or spray well with gluten-free non-stick cooking spray.
   In a mixing bowl, whisk together the flour, baking powder and salt. In another large mixing bowl whisk together the eggs, sugar, oil, vanilla, lemon juice and sunflower seed butter until well combined and smooth. Add the flour mixture and whisk to combine. Stir in the bananas. Divide the mixture between the prepared muffin cups and bake for 25 to 30 minutes or until risen and golden brown. Let cool in the pan and serve warm or at room temperature.
some nutrition into him.
   On top of being a picky eater, my nephew also had a nasty peanut allergy, so I created these muffins for him. They are sweet, without much added sugar; bready, without gluten; moist, without dairy and are a good source of protein, vitamins and fiber thanks to the addition of sunflower seed butter.
   As a little note when baking with sunflower seed butter, due to the chlorophyll in the sunflower seeds, baked goods can turn a little
greenish unless you add in some lemon juice. The color does not affect the taste but it is certainly nicer to have golden brown muffins than greenish ones.
   So if you’re in need of a delicious recipe that’s perfect for the kiddos yet healthy and simple, give this one a try! It’s great for those hectic back-to-school mornings, just bake up a batch of these the night before and grab one on the way out the door the next day.