My passion for a healthy lifestyle fueled by good quality food is now stronger than ever as I watch my little girl develop and grow daily. While eating well is critical, I am reminded daily that so is convenience! This is a challenge that I am sure many of you also face on a daily basis. Its easy to give in to fast food options, but my goal is to give you the tools you need to always be prepared for meal time!

I decided that a simple muffin recipe would be a great way to kick off my new kid friendly food focus. This particular muffin is gluten free and vegan, however my daughter eats all foods and is not on a strict diet. The most important food values that I follow focus on organic and good quality ingredients.

Please note that you can add an egg to this recipe if you want the extra protein. I also chose to leave this muffin on the less sweet side however, if you would like you can add 1 to 2 more TBS of pure maple syrup.

Wet Ingredients

• 1 ripe banana
• 1/3 cup of virgin coconut oil
• 1/ cup of almond milk
• 1 tbs almond butter
• 1/2 cup of chopped strawberry
• 1/2 cup of chopped rhubarb  ( I used flash frozen thawed)
• 1 – 2 tbs of pure maple syrup

Dry Ingredients

• 1 1/2 cup of almond flour
• 1 cup of brown rice flour
• 1/2 tsp of baking soda

Directions

• Mix together all of the wet ingredients with the exception of the strawberry and rhubarb
• Mix together all of the dry ingredients
• Fold the wet mix into the dry mix and stir together well
• Lastly, fold in all of the fruit
• Preheat the oven to 350F and place batter into muffin tray
• Cook for about 35 minutes and enjoy!