Thursday, September 26, 2013
Not only do my kids have multiple food issues, but they are also picky and sometimes down right stubborn about what they will eat. Sound familiar? I like to sneak fruit and vegetables along with healthy fats into muffins. Shhh! Don't tell them that they ate zucchini today. I always make a double batch and freeze half of them for later whenever I make muffins. They make a great snack to have on hand. You can just pop them in the microwave for 1 minute to thaw them, and they taste like they are fresh from the oven. It's my teenagers favorite after school snack.
Here's some of our favorite muffins recipes:
Banana Muffins - I just make this recipe, and bake in a muffin tin. Lately, I have been substituting the canola oil with coconut oil and replacing the sugar with 1/2 cup of honey. These are the kid's favorites.
Zucchini Muffins- Just make this as muffins for a grab and go snack. I use coconut oil instead of vegetable oil and use my own gluten free flour mix (3/4 cup Sorghum Flour, 3/4 Brown Rice Flour, and 1/2 cup Potato Starch). I also leave out the nuts because we have a peanut allergy, and I worry about cross contamination with other tree nuts.
Pumpkin Muffins - Since the kids prefer muffins, I just make this recipe as muffins. To keep it dairy free, just substitute coconut oil for butter. I have been using some frozen pumpkin puree that I have on hand from last season instead of canned pumpkin, but either one will work fine. I also have found that you can reduce the amount of sugar to 3/4 cup. I'm planning to experiment with alternative sweeteners such as honey or agave nectar next time. I use the same flour mix as above (3/4 cup Sorghum Flour, 3/4 Brown Rice Flour, and 1/2 cup Potato Starch).