Name: Healthy Muffins for Kids - Sweet
Prep time: 15 min
Cook time: 19 min
Total time: 34 min
Ingredients: 2 1/2 cups Simple Truth all-purpose flour; 1/4 cup cane sugar; 1 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup 2% reduced-fat milk; 1/2 cup low-fat plain yogurt; 1/2 cup canola oil; 1 Simple Truth large brown eggs; 1 teaspoon creamy peanut butter (per muffin); 1 teaspoon strawberry fruit spread (per muffin); 1 teaspoon grated zucchini (per muffin); 1 teaspoon shredded cheese (per muffin)

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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.

Prep Time: 15

Cook Time: 19

Total Time: 34

Course: Breakfast

Keyword: healthy, healthy muffins, muffins, peanut butter

Servings:

Author: Feel Good Foodie

Ingredients

2 1/2 cups Simple Truth all-purpose flour
1/4 cup cane sugar
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup 2% reduced-fat milk
1/2 cup low-fat plain yogurt
1/2 cup canola oil
1 Simple Truth large brown eggs

For the sweet muffins:

1 teaspoon creamy peanut butter per muffin
1 teaspoon strawberry fruit spread per muffin

For the savory muffins:

1 teaspoon grated zucchini per muffin
1 teaspoon shredded cheese per muffin

Instructions

Preheat the oven to 375°F and line a muffin tin with 12 parchment paper liners (or greased paper liners)
In a large bowl, mix the dry ingredients, including the flour, sugar, baking soda and salt together; set aside.
In another large bowl, mix the wet ingredients, including the milk, yogurt, oil and egg.
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.
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.
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.

Notes

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.

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