I am always on the hunt for portable breakfasts or snacks that are healthy and satisfying for BOTH Rose and me. I am not a huge fan of kiddie packaged foods or recipes that are often low on flavor and not all that pleasing to adult palates (or any palates, for that matter). If I have the time, I try to have prepared foods on hand to satisfy the need for easy grab-and-go foods for both of us. Muffins are a go-to. And who doesn’t like muffins?
We have a lot of green smoothies with spinach and bananas, so I decided to combine the two in muffin form. These muffins are pleasing to everyone, and are great to grab for a breakfast or snack on the go. They are pleasantly sweet from the banana and packed with nourishing greens and seeds. They are also dairy-free, gluten-free and refined-sugar free, so they satisfy an array of dietary restrictions.
I used gluten-free oats (bonus points for using sprouted!), buckwheat flour and almond flour here. The oats and buckwheat lend a pleasant nuttiness and bulk, while the almond flour saves the muffins from being too dense. To make these muffins even easier, I prepared the batter entirely in a blender. I think I may have to use this method more in the future! Once you have all the ingredients at the ready, the muffins are so easy to whip up, and the blender makes pouring the batter into the muffin cups so simple and much less messy.
Rose loves these muffins, and I must say they were a lifesaver this past week. We had a very busy week and were out-and-about a lot, so I relied on these muffins for many a snack time and breakfast for both of us. This is a portable food I feel good about giving her, because it is chock full of nourishing ingredients. I hope you enjoy!
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