1 Cup Organic Rolled Oats
1 Cup Organic Coconut or Almond Flour
1/2 Cup Organic Corn Meal 3/4 Cup Bird Pellets
1 1/2 Teaspoons Low Sodium/Aluminum Free Baking Powder (optional but helps muffins to not cave in) 1/2 Teaspoon Baking Soda (optional but helps muffins to not cave in)
1 Tablespoon Organic Goji Berry Powder
1 Tablespoon Chia Seed
2 Teaspoons Hemp Seed or Powder
1 Tablespoon Ground Flax Seed
1/4 Cup Organic/Unsweetened Coconut Flakes
1/2 Cup Cooked Organic Quinoa
2 Tablespoons Almond Butter *Crunchy
2 Washed Eggs with Shells
1 to 3 Ripe Bananas (more ripe fruit will help with moisture in the muffin)
1 Cup Mixed Veggies ( I use Trader Joe's Multigrain Frozen Blend)
1 Very Ripe Mango or other Fruit of Choice
1 Cup Water
1 Tablespoon Coconut oil (optional)
Blend with a Ninja or similar mixer. Use small or large muffin liners and place in a pan. You can also make this in a bread loaf pan, use coconut or olive oil to line pan, NOT PAM Spray. Bake at 325 F for 30 to 45 minutes. Higher temperatures will burn the top of the muffins. Check with a toothpick after 30 minutes, ovens will vary. Makes approximately 18 small muffins or 12 large. Store in refrigerator for up to about 5 days in an air-tight container or in the freezer for 1 month. Serve at room temperature.
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