Oh yeah, and vegan.
Lately I’ve been going back through all my old favourites and my mind has been boggling at what refined crap I used to eat like it ain’t no thang. Well, ever since I had babies and they started to eat the food I made, I wanted to do better by them. I was afraid of baking with wholemeal flour because I thought it tasted weird, except I was wrong. I also started to think twice about adding sugar, I really just don’t think a kid that’s not even two needs sugary things. Each to their own and all, and I don’t mind the occasional treat or whatever, but… yeah.
I remember thinking my banana chia muffins weren’t so bad, even though I know recipes like that are pretty much just cake. In muffin form. So I decided to change it so I could feel good giving it to my kids, and also eating it myself. Nobody gets fueled properly with white sugar and white flour, and boy I need all the proper energy I can get!
I removed the egg and replaced it with flax meal and water. I don’t even know why. You can either use the flax meal option or add an egg. Whatever you like!
I also freeze these and pop into lunchboxes.
Wholemeal banana and peach muffins: egg-free (vegan) and refined-sugar-free
| Serves | 24 |
| Allergy | Egg |
| Dietary | Vegan, Vegetarian |
| Meal type | Breakfast, Lunch, Snack |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold |
Ingredients
- 1.5 cups wholemeal self-raising flour (or wholemeal plain flour and 1.5 teaspoons baking powder)
- 1/2 teaspoon salt
- 3 large bananas, mashed
- 2 large peaches, peeled and diced
- 1/2 cup coconut sugar
- 2 tablespoons flax meal (mixed with two tablespoons water)
- 1/3 cup oil (I used coconut oil)
- 1 tablespoon chia seeds
Directions
| Step 1 | |
| Preheat your oven to 200C. | |
| Step 2 | |
| Mix all ingredients until combined but lumpy. Spoon into muffin tins and bake 20-30 minutes until cooked all the way through. | |
