Allergy Friendly- Vegan Cornbread Muffins

These muffins are one of Kai’s favorite foods. She requests them all the time, she does not know that these muffins do not in fact just appear when she wants them, I actually have to spend about 40 minutes to make them. LOL!

They are gluten free, nut free, egg free, soy fee and dairy free! The specific brand of ingredients that I use that are allergy safe for Kai are in parenthesis, however you can use any variation of ingredients that you wish and it should all work out the same. Kai has a super high metabolism so we use these as a side item for meals and even for a filling snack. She also loves them with honey on top. I hope you Enjoy! 

Ingredients

Instructions

  1. Preheat oven to 400F degrees
  2. Lightly grease muffin pan or you can use cupcake liners
  3. In a large glass bowl, combine all ingredients gently using a spoon or whisk DO NOT OVER MIX (if you over mix the muffins will not rise).
  4. Last. Add In the melted vegan butter, gently stir again.
  5. Scoop mixture into the greased muffin pan
  6. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the muffins to cool off (if you can wait) and enjoy! 🙂

**Storage: Store muffins in the refrigerator for up to 1 week.

**Reheating: I prefer to reheat in the oven or you can simply wrap muffins in a damp paper towel and microwave for 10-15 seconds.

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Home-Style Sweet Potatoes with Avocado

Kai loves this combo! It is the perfect finger food for toddlers and can be eaten at any temperature. Kai is very picky and there are  certain foods she will not touch if they are served cold. This dish is not one of them. LOL It literally takes me 20 minutes to make and the clean up is super easy. So busy mama’s this is for you!

Here’s what you will need:

  • 1- Sweet Potato
  • 1 Teaspoon of Cinnamon
  • 2 Tablespoon Olive Oil
  • 1- Ripe Haas Avocado
  • Potato Peeler
  • 10 inch non- stick frying pan

Here’s what to do with it:

  1. Wash and Peel Sweet Potato
  2. Dice sweet potato into cubes
  3. Heat Frying & add in Olive Oil
  4. Once the pan is hot, add in the sweet potatoes
  5. Sprinkle on your desired amount of cinnamonimg_4127
  6. Sautee sweet potatoes until crispy and golden brown (about 15 minutes) on medium heat
  7. Once sweet potatoes are brown remove the pan from the heatimg_4138
  8. Slice open ripened avocado and serve on the side diced or cubed. What ever you prefer.img_4158