While I myself am not a vegan (my father and grandfather – both livestock farmers and traders – would roll in their graves), I do limit my meat consumption both because of the impact animal farming has on the planet and the inflammatory nature meat has in the body. And when I do eat meat, I always make sure it’s quality and ethically sourced – meaning pasture raised, antibiotic and hormone free. Since clean meats and eggs costs a lot more than your standard chicken breast or baker’s dozen, sticking to a large plant-based diet is that much easier!
Although I partake in some meat action here and there, when it comes to cooking and baking for Will I stick with a mostly vegan repertoire, including his absolute favourite vegan banana muffins which I am sharing with you today! They are high protein (from the almond flour), high fiber, and contain a good dose of healthy fats (which help make those chubby little thighs I love to pinch stay pinchable).
Now I know some people might think I am crazy for giving my baby nuts at his age (10 months), but I’ve done a lot of reading and feel comfortable that this approach actually lessens the likelihood of him developing allergies (and this mama ain’t giving up her nut butters!), so I’ve proceeded with caution (translation: I check for rash or ANY sign of reaction every day – so far so good). And since I want him to benefit from a diet rich in good fats and low in inflammatory foods, these bad boys hit the mark perfectly.
But don’t let the fact that I’ve rambled on about how great these muffins are for my kid deter you from believing how delicious and perfect they are for you, too! They are gluten-free, sugar-free and make a kick-ass breakfast or snack on the go. Seriously – in my household, these bad boys are on repeat. And only partially because I’ve made them so many times they require zero brain power anymore…..which is about what I’m operating on most of the time. Truth.
The Natural Blonde
P.s. Be warned that although it’s adorable to watch your little one hammer one of these muffins all by themselves, what’s not so adorable is the friggin’ mess ALL OVER YOUR FLOOR! This is the only time I consider getting a dog…..
Vegan Blueberry Muffins
- 1 ½ cups gluten-free oat flour
- ⅓ cup almond meal (or can sub 1 Tbsp. coconut flour if worried about nuts – since it absorbs way more moisture you use a lot less)
- 1 tsp. aluminum-free baking powder
- ½ tsp. baking soda
- ¼ tsp. fine sea salt
- 1 cup thoroughly mashed banana (about 2 large ripe, speckled bananas)
- ¼ cup coconut oil, melted and cooled
- ¼ cup unsweetened non-dairy milk (at room temperature)
- 2 Tbsp. pure maple syrup
- 3 Tbsp. unsweetened applesauce (preferably organic)
- 1 tsp. pure vanilla extract
- ½ cup fresh or frozen blueberries (I use fresh but they do tend to be messier for babes – be warned!)
Pre heat oven to 350 and grease a muffin tin (I prefer this to using liners as they always stick and there’s no waste!)
Mix all dry ingredients together in a medium bowl. In a large bowl, mix together the banana, coconut oil, maple syrup, applesauce and vanilla until thorough combined. Add the dry ingredients to the wet ingredients and stir until just combined, then stir in the blueberries. Let the mix standard for 10-15 mins. to some of the moisture from the berries is absorbed (don’t get lazy here – this makes for a non-soggy muffin!).
Fill each muffin cavity about half full, then bake in the oven for 15-20 mins. or until edges start to brown. Let cool for 10 minutes before removing. Enjoy! I keep these in the fridge and usually freeze half since they make quite a few (unless the rest of the family will eat them, too!).