Back to School Nut-Free Banana Muffins

by Dagmar Bleasdale on August 22, 2014

nut-free banana muffins,

School is starting again soon, and I’m once again struggling with wanting to send my son to school with something yummy and healthy that doesn’t get bad or mushy by the time he eats it.

I don’t know about you, but I find it difficult to figure out a healthy school lunch because of the restriction that everything has to be peanut or tree nut free.

The cereal bars L likes don’t have nuts in them but are made in a facility that might have had nuts in it, so that one is out — that’s how strict they are in his school.

He likes chocolate peanut or almond butter on bread, but he’s not allowed to eat it at school.

He doesn’t eat bananas, he not a fan of string cheese, we don’t eat cold cuts.

Yogurt or a boiled egg get too warm by the time he eats it — so he ends up with the same boring bagel or bread with butter, some crackers I’m not crazy about but they are nut free, organic apple sauce, a juice box, and water.

I wanted to come up with a healthy, nut-free treat and ended up baking a big batch of these yummy nut-free muffins, enough to eat for a few days and freeze some for later.

Nut-Free Banana Muffins

These muffins are actually also dairy free because I used Silk soy milk.

Soy is a complete protein and a great addition for a plant-based diet, plus soy milk has 50% more protein than dairy milk. Silk soy milk is made without the use of GMOs, which is important to me.

And you don’t need sugar for these — I just used honey to add to the sweetness of the bananas.

Nut-Free Banana Soy Milk Muffins Ingredients:

  • 1 big cup of mashed banana
  • 1/2 cup unsweetened applesauce
  • 1/3 cup honey
  • 1 egg
  • 1 cup Silk vanilla soy almond milk (or coconut milk)
  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cup oats
  • 1 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • optional: vanilla, ground cinnamon

Preheat oven to 350 degrees. Combine all of the wet ingredients in one bowl and the dry ones in a second one. Then combine the dry batch with the wet one.

Fill batter into 16 muffin cups and bake for about 15 minutes. Test if they are done with a wooden stick. If it comes out clean, they are ready. Let cool and enjoy!

I hope this recipe makes it easier for you to give your kids a nut-free, healthy treat for back to school!

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