Berlin is just about 11 months now and her appetite has suddenly gone mad! It seems she is hungry all the time and as of recent has been throwing baby tantrums when I don’t share my food. She has quite the personality lately if you haven’t already figured out…
Its a bit difficult to cart around prepared meals for her all the time and since I’m trying to avoid introducing her to gluten, dairy, or processed foods (yet anyhow) I’ve been struggling with what snacks to feed her.
These mini muffins are a great gluten and dairy free alternative and offer lots of nutritional value through the chia flour and almond butter. As mentioned in previous posts, chia is a great source of omega 3 fatty acids and soluble fiber. While almond butter contains a high level of protein.
Almond Butter Mini Muffins
2 cups chia flour
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 cup organic almond butter
1 cup pumpkin puree
3 drops of Stevia
Preheat oven to 350 degrees
Mix all ingredients together, stir well getting out all the lumps
Spray mini muffin pan with olive oil spray and pour mix into muffin cups
Bake for about 25 minutes
These are perfect finger foods for older babies and can be stored in the freezer to keep their freshness. They are also great served with jam for toddlers (or yourself).
As a side note, I would test a dollop of almond butter on your baby’s skin prior to preparing this recipe. Simply place a small amount of almond butter on the back of the baby’s leg (or somewhere they can’t rub it off easily) and wait an hour. Check for rashes or skin discolorations, if there are none then its most likely your baby doesn’t have an intolerance to almonds. I would suggest you wait until your baby is at least 10 months of age and check with your pediatrician to get the green light.