This is such an easy recipe which can be considered a healthy snack or breakfast for a toddler. You could even make it in batches and freeze for a quick workday breakfast on the go. I found this recipe on snappygourmet.com and made few changes to adapt to my families likes. Every single ingredient in this is healthy and its gluten free, its perfect for a toddler since its not overly sweet and it uses almond flour instead of all purpose flour. If you have a sweet tooth you may want to either add extra sweetening agent or serve with maple syrup or honey.
| Ingredients |
| – 2 and 1/3 cup almond flour – 1 teaspoon baking soda -3 large eggs -1/3 cup almond milk or regular milk -3-4 tablespoon honey or maple syrup -1/2 teaspoon vanilla -1 tablespoon orange juice – 1 tablespoon orange zest -1/2 teaspoon salt -1 cup frozen or fresh blueberries |
| Instructions |
| -Preheat over to 350 degree Fahrenheit or 176 degree Celsius -Line muffin pan with 12 paper liners -Whisk together eggs, milk, vanilla, honey, orange juice and orange zest in a medium bowl with hand -Sift in almond flour, baking soda and salt. Stir until combined -Slowly fold in the blueberries until combined -Spoon in the batter to muffin tin -Bake at 350F (176C) for 15 minutes or until the top turns golden brown and a tooth pick inserted comes out clean -Serve fresh or frozen Serving size: 12 muffins |
