Beat the bananas in a mixer. Beat in eggs. Add carrots, agave syrup, rice milk, butter, zucchini, and chia; mix well and let sit for 5 minutes.
In another bowl, stir together rice flour, tapioca, baking powder, baking soda, and cinnamon. Add dry ingredients to wet ingredients and mix thoroughly.
Spoon into 36 greased or paper-lined mini muffin cups and bake in 325ºF (160ºC) oven for about 25 minutes or until muffins are golden and lightly spring back when touched.
Notes:
Lianne Phillipson is a Registered Nutritionist, bestselling author of Sprout Right - Nutrition from Tummy to Toddler, founder of SproutRight.com, an engaging speaker, media regular and nutrition expert featured weekly on Toronto’s NewsTalk1010 radio. She consults with clients both in person and online and has her one of a kind New Eaters Club for new parents starting and progressing with solid food with their babies.
