Happy lunchbox Wednesday! ✨ this lunch was a huge hit with my kids 🙌🏻 Strawberry banana muffins -
2 chia eggs (mix together 2 Tbsps chia seed + 6 Tbsps water)
1/2 cup vegan milk + 1 1/2 tsps fresh lemon juice
1 1/2 teaspoons baking soda
1/3 cup brown sugar
1/2 teaspoon sea salt
1/2 cup rolled oats
1/2 cup almond meal
3/4 cup all-purpose gluten-free flour
3/4 cup ripened banana, mashed
1/4 cup coconut oil, melted
1 teaspoon pure vanilla extract
1/4 cup pure maple syrup
1/2 cup strawberries, diced
Preheat oven to 375 degrees fahrenheit
Place 12 muffin liners in a standard muffin pan. Or, you can lightly grease each slot.
Prepare chia eggs in a small bowl and set aside, about 10 minutes, until it forms a gel-like texture.
In a separate small bowl, add the almond milk and lemon juice. Set aside about 10 minutes. This creates a vegan buttermilk.
In a medium bowl, add baking soda, coconut sugar, sea salt, rolled oats, almond meal and flour. (All dry ingredients) Combine well.
In a large bowl, mash banana and then add the melted coconut oil, vanilla extract, maple syrup, chia eggs and buttermilk mixture. Whisk to combine well.
Now add the dry ingredients into the large bowl of wet ingredients. Fold batter gently until just combined. Don't over work it. Gently fold in strawberries.
Fill each muffin liner about 3/4 full. Top each muffin with a few slices of strawberries & bananas (optional)
Place in oven & bake the muffins for about 18-22 minutes. Insert toothpick into middle of muffin, if it’s mostly clean, then they're ready. Let cool for 10 minutes in the pan before transferring them to a cooling rack for another 10-15 minutes.
Blueberry coconut bliss balls -
1 cup blueberry jam
1¼ cup coconut flour
¼ cup maple syrup
¼ cup unsweetened almond milk
¼ tsp salt
½ cup shredded unsweetened coconut for rolling
Process all ingredients, except shredded coconut, in a food processor into a mixture. Allow it to sit for a minute. spread the shredded coconut on a plate. *recipes continued in comments*