Muffins For The Littles (and bigs)

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Healthy Plant Based Muffins - LOVED By The Littles



These two recipes are definitely favorites of my clients.  I've discovered just how well loved they are by kids too! My private coaching clients, and the She Glows E-Course students love having these on hand for a healthy breakfast or snack, instead of the highly processed pre-packaged muffins (that have zero nutritional value).  They are so easy to make, and freeze well.  Once you find out which one your family likes best, make a double batch. They make for easy travel snacks, or to stash at work for yourself for a quick snack. I recently kept my grandson for a week and we made 3 batches. He loves both, but prefers the banana.  My client's son (pictured below) loves the Apple Oat Protein best.



We had so much fun making these, it's something both boys get excited about making every week! And it's easy to let them help, because it's super simple and healthy ingredients in one bowl, just dump it all together and stir. You don't even need a mixer. 


If you have picky eaters, this is a good opportunity to sneak in some veggies. You can use any pureed fruit or veggies. For my grandson, I made a batch with his fruit and veggie pouches instead of applesauce, one had spinach in it. I also threw some shredded and finely chopped carrots in another batch.  


You can really use any all purpose flour, the recipes are very versatile. My client also replaced 1/2 of the coconut sugar in the banana recipe with applesauce and they turned out great, (another opportunity for veggies). I used oat milk, but again any plant based milk will work. If you do not want to use nuts in the banana recipe, you can use chocolate chips for a treat.  Or replace the chocolate chips in the apple oat protein recipe with raisins. You get the idea, get creative. I generally prefer making a recipe as is the first time, then playing with it, but do your thing and HAVE FUN!


I hope you love these recipes as much as these little ones do!

Banana Muffins

You Will Need: 
  • 1 1/4 cup mashed bananas
  • 1 cup plant milk
  • 1/3 cup coconut oil
  • 1 cup coconut sugar
  • 2 tsp apple cider vinegar
  • 1 tbsp vanilla 
  • 2 1/4 cup all purpose flour
  • 1 tbsp baking powder
  • 3/4 tsp salt
  • 3/4 cup walnuts 

How To Prepare:


Preheat the oven to 400 degrees F. Line a standard muffin pan with liners and spray them lightly with oil. Mash the bananas in a large mixing bowl. Measure to make sure you have about 1 1/4 cups mashed banana. Add the non-dairy milk, oil, sugar, vinegar and vanilla to the bowl and whisk with the bananas until well combined. To the wet mixture, add the flour, then sprinkle the baking powder and salt on top of the flour. Stir to mix with a large spoon until just combined; be careful not to over mix. Some small lumps are fine. Fold in chopped walnuts or chocolate chips, if using. Using a 1/4 cup measuring cup, add batter to the liners in the pan almost all the way full. Sprinkle more walnuts/chocolate chips on top if desired. Bake for 20-24 minutes, until golden on top and a toothpick comes out clean. Let cool for 5 minutes in the pan, then transfer to a cooling rack. Enjoy! 


Apple Oat Protein Muffins


You Will Need: 

  • 1 cup all-purpose gluten-free flour
  • 1 1/2 cups oats
  • 1 tsp cinnamon
  • 1/2 tsp sea salt
  • 3 tsp baking powder
  • 2 tbsp ground flaxseed
  • 1/2 cup plant based protein powder, chocolate or vanilla
  • 1 cup unsweetened apple sauce
  • 1/2 cup melted coconut oil
  • 1/2 cup pure maple syrup
  • 1/2 dairyfree chocolate chips (or cacao nibs, depends on the sweetness you prefer)

How To Prepare:

Preheat the oven to 375 degrees F.  Line a standard muffin pan with paper liners and spray them lightly with oil.  Place flour, oats, cinnamon, salt, baking powder, flaxseed and plant based protein powder in a bowl and mix well.  Add the apple sauce, coconut oil, and maple syrup and stir to combine.  Mix in the chocolate chips.  Spoon the mixture into the muffin cups and bake for 30 minutes, and toothpick comes out clean.  Cool for 5 minutes in the pan, then transfer to a cooling rack. Enjoy!

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