B's Sunny Bunny Banana Muffins

B is still being the lovely picky toddler that she is, still refusing her bananas most days and in most forms. She has also been showing a bit of a return to texture aversions lately (refusing all bread-like, cake-like and crunchy things--- vomiting a little when eating certain foods. . . . all so lovely, yes?) so I am trying to help her work through it the same way we did over a year ago--- slowly maintaining these types of foods in her diet, just trying to rotate through different ways of presenting or preparing them. Hopefully by keeping things low key, not forcing the issue, and keeping it all fresh, she will come around again and return to her muffin-y roots. It did, of course, all start with a cookie and a muffin, a dash of Masa. . .

B likes to rhyme, hence the name. No bunnies were harmed in the creation of these or any other recipes on this blog. Maybe someone who has carrots as a safe food could try a carrot combo? ;)


B's Sunny Bunny Banana Muffins
3/4 cup sorghum or millet flour (Masa should be fine as well)
1/4 cup quinoa flakes (or sorghum or millet flour)
1 Tbsp arrowroot starch
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

3 bananas mashed with 1 tsp baking powder, set aside (use 3/4 cups of mashed fruit for other fruits/veggies)
1/4 cup sunflower seed butter
3 Tbsp canola oil
2 Tbsp pineapple juice (or other acidic juice, such as orange or grapefruit***)
2 Tbsp brown sugar
2 Tbsp coconut or other sugar
2 Tbsp honey/coconut nectar
1 tsp vanilla

Preheat oven to 400 degrees F and line muffin tins with paper liners (or just use silicone!) Blend all dry ingredients together in a small bowl with a pastry blender. Set aside. Mash bananas in another small bowl with 1 tsp of baking powder-- again, set aside. In a third bowl, blend the following ingredients well: sunflower seed butter, canola oil, pineapple juice, brown sugar, sugar, honey, and vanilla. Fold in the banana mixture until blended thoroughly. Finally, fold in the flour mixture, just until nicely blended (I used my pastry blender for all of the mixing. Love this gadget!) The batter should be lumpy and thicker than cake batter.

Spoon the mixture into prepared muffin cups (I made mini muffins--- this recipe produced 32 mini muffins!!!). The cups should be filled at least 3/4 full--- remember that gluten and egg free recipes do not rise well. These muffins will puff up slightly more than the cups are filled. Bananas also make the recipe dense.

Bake in a 400 degree F oven for 20 minutes or until nicely browned on top (be sure that if you poke the muffin, it springs back to shape). Allow to cool in the pans on the counter top before removing and storing. This makes a very moist muffin (like banana bread) but this consistency does not compromise texture or stability (it holds together rather nicely once cooled).

*** I am looking into how you could use vinegar here instead of an acidic juice. My hypothesis (not yet tested so use at your own muffin's risk!) is that 1 Tbsp of vinegar SHOULD do the trick without compromising any of the recipe. I also am wondering if it would still rise just as well without the juice. . . will keep all of you posted if any updates come about!

I personally could eat these every morning. Since B failed peanut butter and cashew butter, I have been missing my nutty friends (she reacted to both through my breast milk as well as reacting to peanuts when ingested herself so we have both been nut free) and as a vegetarian who is eliminating peanuts, tree nuts, and soy, I need all of the protein I can get. This recipe tastes like, dare I say, peanut butter banana sandwiches (somewhat modified!)!!! Quite yummy! And with this combo of ingredients, not all that unhealthy!!! If the recipe is too moist for you or your small gourmand, simply try cutting the banana/fruit puree amount by 1/2 to 1/3. It should produce cakier results.