Thursday, September 26, 2013

Freezer Muffins

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).

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