Sunday, August 3, 2014

Not A Fiber Project - Egg Free Blueberry Banana Kale Mini Muffins Recipe

Back in the day I kept a blog for my cooking adventures, ChemEats.  I decided to focus my time on my first love, ChemKnits but thought it was worth sharing this modified recipe I made for Lucky.


When Lucky was almost 9 months old, he had an allergic reaction to egg.  I wanted to find an eggless muffin base that I could modify with different fruits and veggies.  I decided to try out the following strawberry banana muffin recipe with a few modifications.  I wanted a recipe that used yogurt since we always have plenty in our fridge.  I substituted coconut oil for butter, blueberries for strawberries in addition to a few minor changes (whole wheat flour).


Ingredients
  • 1 cup pureed veggies + mashed banana (~3/4 banana and 1/4 veggies.  I used kale)
  • 1 cup frozen blueberries
  • 1/2 cup coconut oil
  • 3/4 cup brown sugar. 
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1.5 tsp baking powder
  • 2.5 cups whole wheat flour
  • 1 tsp vanilla extract
  • 1/2 cup Full Fat Yogurt

I prepared the muffins according to the recipe directions.  I scooped them into a mini muffin tin and baked at 350 for 15 minutes or until browned on top.  I got over 3 dozen mini-muffins, that is a lot of breakfast food for a little boy! These were so good that it was hard to keep me and Keith from eating them and to save them for our solid food loving baby.  I froze a bunch and then will defrost them for 30 sec in the microwave to defrost and then let them cool completely before serving.


First look at a mini-muffin for Mr. Lucky ChemKnits Boy.
So hard to get his attention, these muffins are a fan favorite!
I think that I will be sharing more "not a fiber project(s)" in the future.  What things should I test out?

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