Free of refined sugar, these muffins are sweetened naturally with dates, and get a protein boost from both chia seeds and almond flour.
Recipe information
Yield
Makes 12 muffins
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
In a cup, mix ground chia seeds with 1/2 cup water and let sit until it forms a gel, about 5 minutes. In a high-powered blender, combine white beans, pitted dates, banana, half of the thawed strawberries (leaving the other half to be put in the muffins whole), chia seed gel, and vanilla and almond extracts. Once blended, combine with the dry mixture and stir thoroughly until well combined.
Step 3
Drain the remaining strawberries and stir in, along with the blueberries and raspberries, so they are evenly distributed throughout.
Step 4
Line a 12-cup muffin pan with cupcake papers and, using a spoon, scoop in batter. Bake for 20 to 25 minutes and serve warm.
Step 5
To make cookies, drop batter by spoonfuls onto a foil-lined cookie sheet and bake for 10 minutes or until lightly browned.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
73 Finger Foods for Toddlers
These easy breakfast, lunch, dinner, and snack foods are perfect for little ones to eat with their hands.67 After-School Snacks for Back-to-School Season
From healthy veggie chips and energy bites to edible cookie dough, we've got your family's after-school snacking covered.73 Back to School Lunch Recipes
These kid-friendly dishes are easy to make-ahead and take on the go—perfect for back to school season.
12062017.jpg)
