SUN MUFFINS ☀️
*This is a complement to our meal product offering. You are welcome to browse these recipes on our website (instead of printing them), try them out, and let us know how they go. We will not be sending printed materials.*
Mango and almond muffins. Since we can't give nuts to babies, I wanted to incorporate the sweet flavor of almonds into a recipe I could give to my daughter, so I thought of making muffins with almond flour. Combined with the flavor of mango, the result is sweet and I think it tastes like summer!
Ingredients :
- 15-20 frozen mango pieces
- 1 cup almond flour
- 1 egg
- ½ tsp baking powder
- 1 tbsp milk
Preparation :
- Thaw the mango pieces and blend them in a food processor until they form a puree. This should make approximately 1 cup of puree.
- Mix with the egg, then gradually add the almond flour and baking powder.
- Pour in the milk, mix well and divide into muffin molds (well greased or silicone).
- Bake at 375F for 22-25 minutes.
Makes 8 muffins.
This recipe can be stored for up to 5 days in the refrigerator and up to 3 months in the
freezer.
DME Specifications:
This recipe can be served from 6 months by cutting the muffin in half and serving one half at a time.
*Beware of allergens in eggs, dairy products and almonds which must be
introduced beforehand.
ALTERNATIVES 👇🏼
You can substitute all-purpose flour for the almond flour, but the flavor is much less rich. Also, almond flour (which is made
ground almonds) is very nourishing.
Did you know you can replace eggs with “chia eggs”?
For each egg to be replaced, mix 1 teaspoon of ground chia seeds with 3 tablespoons of room temperature water (water that is too cold slows down the mucilage).
Stir well, and let stand for at least 15 minutes.
You can then use your “chia egg” to replace your egg in a recipe!
Recipe by Laurence M. Guay