This is a delicious, sugar-free, gluten-free, vegan muffin recipe perfect for baby-led weaning.
Ingredients
1cupstrawberries, pureed
1/4cupchia seeds
3/4 cupoats, ground
3/4cupchickpeas
1banana
1/4cuppeanut butter
3/4cupnon-dairy milk
1/2Tbspvanilla extract
1/2Tbspbaking powder
Instructions
In a bowl, combine strawberry puree and chia seeds. Set aside and allow to sit for at least 15 minutes. Can be made ahead of time and kept in the refrigerator for 5-7 days.
In a blender or food processor, combine all remaining ingredients.
Grease a muffin tin and add half of the batter to the cups. Top each muffin with about a tablespoon of the chia puree. Add the other half of the batter on top.
Option to add sliced strawberries to the top of muffins.
Bake at 350 for 20-25 minutes.
Allow muffins to cool for 20 minutes before removing from the tin. Store in the refrigerator to eat within a week or freeze for later.
Notes
These are VERY moist - that is normal. These have no eggs or dairy so no need to worry if they are slightly uncooked. The longer they sit the more they will firm up. They will also firm up more in the refrigerator.