Whole Grain Banana Sunflower Minimuffins

Since I work full-time and have children with food allergies, finding time to prepare nutritious breakfasts can be challenging. These minimuffins can be stored in the freezer and pulled out for those on-the-go mornings with the kiddos. They are made with whole grain wheat flour and quinoa flower, so they are not gluten-free. However, they are free of dairy, eggs, nuts, oats and corn. I love that they are packed with protein from the sunflower butter and contain no refined sugars. I plan to create a gluten-free version of these, as well. Enjoy!

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Whole Grain Banana Sunflower Minimuffins

• 2 cups organic whole wheat flour

• 2 tablespoons quinoa flour (you can substitute more whole wheat flour if you do not have quinoa flour)

• 1 teaspoon baking powder (see recipe for Corn-Free Baking Powder)

• 1 teaspoon baking soda

• 1/2 teaspoon Himilayan salt

• 1/2 teaspoon cinnamon

• 2 bananas, mashed

• 3/4 cup rice milk (I use Imagine Foods Organic Original Enriched Rice Dream)

• 2 tablespoons ground flaxseed

• 6 tablespoons warm water

• 1/2 cup coconut palm sugar

• 4 tablespoons maple syrup

• 3 tablespoons sunflower butter (I use Sunbutter Organic Sunflower Butter)

1. Preheat oven to 350°F.

2. Make flax eggs by mixing the ground flaxseed with warm water in a small bowl. Set aside for 5-10 minutes.

3. In a large mixing bowl, mix together the flours, baking powder, baking soda, salt and cinnamon.

4. In a medium mixing bowl, mix together the mashed bananas, rice milk, sugar, maple syrup and sunbutter. Add the flax eggs and mix together.

5. Pour the wet ingredients into the bowl of dry ingredients. Mix together just until combined (try not to overmix).

6. Drop dough into the minimuffin tins, filling each cup about 3/4 full.

7. Bake muffins for 15 minutes, until they are golden brown on top.

8. Remove from muffin tins and place on cooling rack. Serve warm or at room temperature. These muffins can also be stored in the freezer.