These muffins are kind of happy accident that have secured their place as a firm favourite in my household. I’m always trying to create nut-free, gluten-free, low sugar, nutrient-laden snacks to meet my own preferences and the dietary requirements of preschool.
Filled with goodness, namely; banana, pear, zucchini, eggs, buckwheat flour, blueberries and olive oil, I’m more than happy if my kids eat these for breakfast. They’re so delicious, so moist, and make you feel so good! I highly rate and regard these as a snack. Both my almost-5 year old and one year old love them!
6 pieces per serve.
Store in an airtight container in the freezer for up to one week.
Zucchini, pear, buckwheat flour, eggs, banana, blueberries, olive oil, maple syrup, cacao powder, carob powder, baking soda, bicarbonate soda, vanilla, sea salt.
