So I have been on the hunt for snack options for my daughters preschool.  Two snacks a day is proving to be WORK!

These muffins are grain, gluten, dairy, nut and egg free.   But they are not lacking flavour!  Like all my snack recipes I make full batches and then freeze, because lord love a duck – if I had to bake a batch before each day at school.  “Ain’t no body got time for that!”  Once they are cooled I place the whole thing in the freezer. Silicone wraps and all.  Once frozen I remove the wrappers and freeze in suck (vacuum) bags

Ingredients:

• 2 tbsp Chia seeds
• 4 ripe bananas (just over  2.5 cups)
• 1 cup sunflower seed butter (could use a nut butter if you were not going to take these to a nut free facility)
• 1/3 cup coconut flour
• 2 Tbsp arrowroot powder
• 1 tsp baking powder
• 1 tsp cinnamon

Instructions:

1. Preheat oven to 350
2. Mix Chia and banana in blender and blend for a minute until the chia is blended.
   Add the rest of you ingredients and blend until fully incorporated and smooth.
3. Pour into muffin wraps and bake for 35 minutes, or until a tooth pick comes clean.

I will warn you, these muffins might sink a bit when they cool if they are not cooked enough. But they will still taste amazing. Don’t be discouraged.  You can top these muffins with some chocolate chips if you think your kid needs some encouragement to eat them.