I finally have a recipe to share! I’m running out of prepackaged snacks for the kids so now it’s time to start making my own. I’m anxious to try all sorts of new recipes for granola bars/balls, goldfish crackers, apple graham sticks and more, but today I decided on whole wheat muffins. I had all of the ingredients and it didn’t call for a food processor (while I wait patiently for mine to be delivered). I’ve never been a lover of muffins (the food or the waist variety!), but these turned out pretty good and my daughter said “Yummy!” after her first bite. All three of my kids ate their whole muffin. (One boy mashed his up first, much to my annoyance, but he eventually ate it. This seems to be how he eats most breads, though, so I shouldn’t have expected differently today!) The best part about these muffins: they are made with whole wheat flour and no refined sugar!
Whole Wheat ‘any fruit’ Muffins
Makes 12 standard muffins
- 1 1/2 cups white whole wheat flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 2 eggs (pastured is ideal)
- 2 T honey
- 1 tsp pure vanilla extract
- 1/4 cup coconut oil
- 3/4 cup organic apple juice (apples should be the ONLY ingredient)
- About 1 – 1 1/2 cups of filling (applesauce, berries, dried fruit, nuts, etc) – I used applesauce today
Preheat oven to 400 degrees. In a large bowl, mix together the flour, salt, baking powder, cinnamon and nutmeg with a whisk or fork. In another bowl, mix together the eggs, honey, vanilla, oil and juice. Mix wet and dry. Gently fold in your choice of filling.
Line the muffin pan with liners (I use silicone) and fill each cup with batter. Bake for about 12-15 minutes (or until toothpick comes out clean). Serve warm or at room temperature (or freeze them for use in lunches and snacks at a later date).
We ate 4 of these muffins with lunch today, saved 4 for tonight/tomorrow, and froze 4 to eat later. Some other options for fillings are blueberries, diced strawberries, peeled and diced pears, applesauce, diced or mashed banana with walnuts, raisins and chopped pecans with an extra pinch of cinnamon, grated carrots and chopped walnuts, a mix of dried fruit bits, or jelly.
On another note, I am surprised by all of the vegetables my kids are eating simply by putting them on their plate at every meal. I’m loving it! And they keep asking for seconds (and thirds)! I used to give them veggies and fruit at meals before, so this is nothing new, but I’ve upped the amount and frequency and they continue to eat them! Now that the boys sit at the table with us for each meal, I’ve also been putting ALL their food on their plates at the beginning of the meal (even if I don’t think they’ll eat it) and once they eat through everything they want and ask for more, I tell them they can’t have seconds of anything unless they finish the rest of their plate (or if it’s something I know they really don’t like, they at least need to take a bite). All three kids will typically ask me for seconds of something before they finish their plates, but I’ve held strong and they eventually eat everything. Even when they protest and/or cry, I just tell them they don’t have to eat everything (they can be finished if they’re full), but if they want seconds of something, they need to finish the other items first…and eventually they do! Especially with the boys, it shocks me every time they throw a fit (with tears and all), but then eventually eat what they were protesting in the first place. So proud of my kiddos (and myself for holding strong)!