Can I give desserts to my baby? Well, a baby diet doesn’t need sweets. The natural sweetness of seasonal and ripen fruit is a lovely treat for the delicate palate of a baby and is enough sugar to process for a little one. Still, at around 10 months of age, you might be tempted to offer him/her a tiny piece of the cake you are enjoying considering the interest he/she shows while you eat it 🙂
That’s why I came up with this recipe: a baby friendly treat that also mom and dad would enjoy.
I mixed together quinoa flour and almond flour for a rich, nutty, gluten free, nutritious combo. I really think they work great together!
To sweeten the muffins I used ripen bananas, a splash of vanilla and a bit of maple syrup. No eggs involved, I substituted them with chia seeds.
The recipe is very simple to prepare and it’s a sweet treat for little ones without any refined sugar!!
First thing to do is “prepare” our chia seeds. To make them more digestible and to get the binding effect I mixed the chia seeds with the water. Stirred and set the bowl apart for 10 minutes.
Meanwhile in another bowl I mixed all the dry ingredients together: almond meal, quinoa flour, baking soda, baking powder, unsweetened coconut flakes.
When the chia mixed with water will start getting a gluey thick consistency, like a paste, you can add the other wet ingredients: maple syrup, coconut oil, vanilla and the mashed ripen bananas.
Slowly and gently combine the wet mix with the dry one. Using a mini muffin pan fill each hole with one tablespoon of muffin mix.
Bake the mini muffins in preheated oven to 350F/180C for 16/20 minutes up until nicely golden on top.
You can store the mini muffins in an air tight container in the refrigerator for up to 1 week.
- 1 cup almond flour
- 1 cup quinoa flour
- 1/4 cup unsweetened coconut
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 very ripen bananas, mashed
- 1 Tbsp chia seeds
- 1/3 cup water
- 1/4 cup maple syrup
- 3 Tbsp coconut oil
- 1 tsp vanilla extract
In a bowl mix the chia seeds with the water. Stir and set apart for 10 min.
In another bowl mix all the dry ingredients.
Add the wet ingredients + mashed bananas to the chia/water mix.
Combine wet mixture to dry mixture.
Scoop 1 tablespoon of batter into each hole of a mini muffin tin.
Bake at 350F for 16-20 minutes.