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GF DF Protein Muffins

GF DF Protein Muffins

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The ultimate quest: To find foods my kids like that are also nutritious. Pretty much impossible. They are picky eaters. So I love recipes that allow for hidden veggies and nut meals etc.

Hooray for muffins! This recipe has evolved over time as I’ve worked out what my kids will and won’t eat. The amount of kale can be modified to your family’s personal tastes.

I call this version “Protein Muffins” because they have almond meal instead of regular flour. But they could just as well be called “Sweet Potato and Kale Muffins” or “Almond, Veggie, Choc Chip Muffins” or “Everyday Muffins” because my kids would eat them every day if they could.  They eat a whole batch in one sitting. Every time. I should make double batches!

GF DF Protein Muffins
Gluten-Free | Dairy-Free | Refined-Sugar-Free

1.5 C almond meal

1/2 C gf flour (I love Namaste Flour Blend)

1/2 C flax meal                                          1.5 tsp baking soda (In Aus: bicarb)
1/2 tsp nutmeg                                         1 tsp cinnamon
1/2 medium sweet potato, cooked       1/2 C – 1 C kale
1/2 banana, mashed

almond milk as needed
1 egg                                                           1/4 C coconut oil, melted
1 tsp vanilla                                               1/2 C honey
1/2 C – 1 C your fav mix-in (choc chips, frozen wild blueberries, nuts etc.)

1. Combine dry ingredients.
2. Puree cooked sweet potato and raw kale. Use almond milk to thin if needed. (My fav puree tool is the Magic Bullet. I use this little blender every day!)
3. Mix egg, vanilla, honey, and mashed banana into sweet potato & kale puree.
4. Stir puree mixture and melted coconut oil into dry ingredients.
5. Add your chosen mix-ins.
6. Spritz your cupcake liners or silicone cupcake cups with oil spray. (My fav: Trader Joe’s Coconut Oil Spray) and spoon in muffin mix to 3/4 full.
7. Bake at 350F for 25 mins or until knife comes out clean. Extra time needed for larger muffin size.
8. Place on cookie rack to cool. Slightly. Because we like to eat them pronto.

[A note about the recipes found on this blog: These recipes are made with my personal restrictions in mind. Please do your own research about gluten-free, dairy-free and refined-sugar-free ingredients.  I do not guarantee that recipes on this blog are 100% gf df sf.]

What do you think?

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