Gluten Free Sunbutter and Banana Muffins Recipe
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 that 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 some nutrition into him.
Someone once told me that you are never given more to bear than you can carry and this is probably true; my sister is patient, persistent, and persevering and I on the other hand, am not. At least I wasn’t with my kids, but then I think we are supposed to be indulgent with our nieces and nephews. Which brings me to the muffins.
On top of being a picky eater, my nephew Kelton also has a nasty peanut allergy, so I created these Gluten Free Sunbutter and Banana 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 Sunbutter – a yummy, peanut-free seed butter made from roasted sunflower seeds.
As a little note when baking with Sunbutter, 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, unless it is St. Patrick’s Day.
This is my concession to the idea of “kid’s food.” I think I did a good job of making a recipe that is appealing to the kid palate without being dumbed-down. More importantly, so does Kelton.
So, do you make “kid’s food” in your home? If so, what? I’d love to hear.
- 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 Sunbutter
- 1 heaping cup mashed bananas (about 3 medium bananas)
Preheat oven to 350 degrees. Line 12 standard muffin cups with paper 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 Sunbutter 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 – 30 minutes or until risen and golden brown. Let cool in the pan and serve warm or at room temperature.
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