I’m pretty sure I have one of the best helpers in the world when it comes to cooking. He’s about 3 foot high, 38 pounds and has a pretty dramatic personality. I try to deny he gets that from me.
Besides making a gigantic mess that I’m not so excited to clean up afterwards, the moments we spend together in the kitchen are moments I’ll never forget (and I hope he never forgets as well). I think his generation of children lack true roots in their homes that, as time grows, grow into roots of stability. This is why I do my best to get Andrew in the kitchen with me as often as possible even if it is not as clean and relaxing as cooking without him. Even if he may not appreciate cooking from scratch right now, I hope it has a lasting impression on him.
Pretty soon here in the near future, we’ll be getting a small flock of chickens (Andrew demands we have 10) to care for. I often day dream of an abundance of fresh eggs and light chit chatting in the form of squawks and clucks in my backyard but I think the thing I am most excited about is the opportunity and experience Andrew will have.
It’s a scary world right now where most have no idea where their food comes from or that most entertainment for children comes from a device. I feel it is my duty as a mother to really make sure Andrew has an upbringing where he learns responsibility and grows a respect for all living things. I am so excited to teach him about the whole circle of life when it comes to animals and the food we eat. I’m excited to teach him that we have to care for these animals the right way because in turn, they provide us with nourishing eggs in which we can make all sorts of baked goods, like these grain-free banana muffins.
Although we don’t really have a problem with grains, these grain-free banana muffins are a nice change to our diet. A naturally sweet, moist, spongy muffin with hints of banana and vanilla make them an excellent choice for a quick breakfast or on-the-go snack. Coconut flour is high in protein so they do a good job of nourishing and filling your belly up.
These are great to make with your kids because it’s literally a two-bowl dish. Little hands can peel bananas, measure ingredients out, and help switch the button on to mix everything. Of course, they’ll be present for their favorite part which consists of licking the bowl clean but you can let them do it with confidence when using fresh, farm eggs. You could even have them help you pour the batter but they may just eat it instead.
That’s okay, because that’s all part of the fun and it will leave everlasting impressions on their hearts. Nothing is better than spending quality time, making yummy food, and having a laugh or two.
- Preheat oven to 400 degrees
- In a food processor, add bananas, eggs, milk, honey, maple syrup, butter, salt, cinnamon and vanilla and mix until combined.
- In a separate bowl, mix together almond flour, coconut flour and baking powder then pour into the food processor
- Blend until combined
- Spoon into 6 muffin liners or greased (with coconut oil or butter) muffin tins
- Bake for 18-20 minutes, although mine are always done at 19 minutes