Making these at home with your children would be a lovely shared activity. We’ve decorated with frozen raspberries to create one-eyed monsters, but let your children get creative with other fruit and seeds. Maybe even a little bit of your favourite chocolate 😉
Dry ingredients
1 cup brown rice flour
½ cup besan flour
½ cup coconut flour
2 teaspoons allergy free baking powder
½ teaspoon baking soda
¼ teaspoon celtic sea salt or Hymalayan pink salt
Wet ingredients
2 medium size ripe bananas
200gr washed baby spinach
¾ cup rice milk or milk of choice
½ cup melted coconut oil or rice bran oil
1 lge egg
Method
- Pre-heat oven to 180c.
- Sift the flours and baking powders into a large bowl.
- Pop all the wet ingredients into a blender and blend on high until fully green.
- Fold the wet ingredients into the dry ingredients until well combined.
- Place the mix into patty cake cups until ¾ full. Decorate with fruit or seeds as desired. We’ve used frozen raspberries to create one-eyed monsters
- Bake in a pre-heated oven at 180c for 20 mins.
Makes 24 small muffins
Nutritional Benefits
Bananas – Full of vitamin B6 and a good source of manganese, vitamin C, potassium, dietary fibre, potassium, biotin, and copper.
Baby Spinach – Excellent source of vitamin K, vitamin A (in the form of carotenoids), manganese, folate, magnesium, iron, copper, vitamin B2, vitamin B6, vitamin E, calcium, potassium and vitamin C. It is a very good source of dietary fibre, phosphorus, vitamin B1, zinc, protein and choline.
Brown Rice Flour – A nutritious alternative to wheat flour and is naturally gluten-free. It is high in protein, iron, fibre and vitamin B. Brown rice flour is rich in manganese, which helps in the proper development of bones and cartilage.
Coconut Flour – High in fibre, protein, and healthy fats and is free from wheat and other grains. It is also low in sugar, digestible carbohydrates and calories, and has a low score on the glycemic index.