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Export date: Fri Jul 30 12:57:05 2021 / +0000 GMT



Healthy Muffins for Kids

 

 

Healthy Muffins for Kids - Sweet

These healthy muffins for kids are great for grab-and-go breakfast, lunchbox or snacks. They're filled w/ wholesome ingredients for a nutritious tasty treat.

  • 2 1/2 cups organic all-purpose flower
  • 1/4 cup organic cane sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup 2% milk
  • 1/2 cup plain yogurt
  • 1/2 cup canola oil
  • 1 egg

For the sweet muffins:

  • 1 teaspoon peanut butter (per muffin)
  • 1 teaspoon strawberry jam (per muffin)

For the savory muffins:

  • 1 teaspoon grated zucchini (per muffin)
  • 1 teaspoon shredded cheese (per muffin)
  1. Preheat the oven to 375°F and line a muffin tin with 12 parchment paper liners (or greased paper liners)

  2. In a large bowl, mix the dry ingredients, including the flour, sugar, baking soda and salt together; set aside.

  3. In another large bowl, mix the wet ingredients, including the milk, yogurt, oil and egg.

  4. Fold the wet ingredients into the dry ingredients, and use a wooden spoon or rubber spatula to mix until just combined. Don't over mix.

  5. Divide the batter evenly between the muffin cups. Add the optional mix-ins on top and use a knife, toothpick or small spoon to swirl them into the batter.

  6. Bake the muffins in the preheated oven for 20-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean. Allow to cool for 5 minutes before removing from the muffin liners.

Storage: Store any leftovers in an airtight container with a paper towel under them to absorb any moisture. They will last about 4-5 days in the fridge. You can also freeze the muffins for up to 3 months.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Instead of milk and yogurt, you can use any other plant-based milk and yogurt.
- Instead of peanut butter, you can use any other nut butter or allergy-free butter, like sunflower butter
- Instead of oil, you can use applesauce.
I tested this recipe with a whole wheat white flour, but it will work with any other all purpose flours.
- To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.

HOW-TO VIDEO: