As I prepare for Baby Girl to join us this August, I've been scouring the web for new snack inspiration. Come mid-afternoon, I need something tasty and filling to get me over the hump until dinner time. Now more than ever I feel compelled to fuel my body with nutrient-packed treats, so I decided I'd take to the kitchen and get creative.
I took ingredient inspiration from a classic Hummingbird Cake - bananas, pineapple, nuts - and jam-packed the muffin with oats and flaxseed. I even snuck in a veggie... shredded carrots! I skipped the butter and oil and drastically reduced the added sugar. My taste-buds and tummy are all too happy, and body will thank me too.
These muffins make for a perfect accompaniment to some berries and greek yogurt in the morning, or a quick grab-and-go snack in the afternoon!
If you too are preparing for the arrival of a little one, it's worth noting that this muffin recipe is not only great to curb your afternoon appetite while pregnant, but also a great treat while breastfeeding. The addition of the oats, almonds, flaxseed and carrots all serve to help boost your lactation! These muffins freeze wonderfully for easy meal prep - just pop in the toaster oven when you're ready to enjoy.
Healthy Hummingbird Muffins
Ingredients
· 2 eggs
· ¾ cup unsweetened almond or oat milk
· ½ cup sugar
· 1 tsp vanilla extract
· 2 very ripe bananas, mashed
· ¼ cup unsweetened applesauce
· ½ cup crushed pineapple
· 1 cup shredded carrots
· 1 cup white or whole wheat flour
· 1 cup oat flour
· ¼ cup flaxseed meal
· 2 tsp baking powder
· 2 tsp baking soda
· ¼ tsp salt
· 1 tsp cinnamon
· ½ cup golden raisins
· ½ cup slivered almonds
Preheat oven to 350F. Line muffin pan with parchment baking cups. Lightly grease each baking cup with non-stick spray.
In a large bowl, whisk together eggs, milk, sugar, and vanilla. Stir in the bananas, applesauce, pineapple, and carrots. Mix in the flour, oat flour, flaxseed, baking powder, baking soda, salt and cinnamon. Once the flours are incorporated, fold in the raisins and almonds.
Fill each muffin cup just below the top. Bake for 25 minutes until an inserted toothpick comes out clean.
Makes 16 muffins
Notes
About 160 calories per muffin!
Gluten Free Friendly!
Substitute the flour for Cup4Cup flour blend.
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