The Sungrown Kid Series Episode 6–Healthier Muffins!

I love muffins, especially with coffee for a late morning snack, but I want them to be a snack, not a dessert.  A lot of the healthy muffin recipes I’ve seen aren’t really very healthy, lots of sugar mixed in with a banana or two to give them their healthy claim.  I’ve created this recipe to be able to eat two if you want, a fairly healthy snack to have stocked in the freezer.

Healthier Muffins

Meryl Downing

Stock your freezer with these Healthier Muffins, great snacks for kids, adults love them too!

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Course Breakfast, Snack

Cuisine American

Servings 22

Ingredients

  

• 1 c whole wheat flour
• 1 c almond flour
• 1 c rolled oats
• ½ c chopped pecans or walnuts
• ½ c sunflower seeds
• ½ c raisins
• 2 T chia or flax seeds
• 2 t baking powder
• 1 t baking soda
• ½ t kosher salt
• 2 t cinnamon
• 1/4 t nutmeg
• 3 eggs
• ½ c apple sauce
• ½ c maple syrup
• ½ c coconut oil melted
• ½ c orange juice
• 2 c carrots grated (2-3 carrots, depending on size)
• 2 c apples diced small (2-3 apples, depending on size)
• 1 banana mashed
• 1 t vanilla extract
• TOPPING
• 1 T butter melted oats, pecans, pumpkin seeds, chocolate and white chips
• 1 c any combination of oats, pecans, pumpkin seeds, chocolate and white chips

Instructions

 

• Preheat oven to 425°, when you put the muffins in, lower temperature to 375°
• In a large bowl, mix all dry ingredients with a whisk
• Add all other ingredients and mix
• Spray muffin tins, or use reusable silicone muffin liners. Bake at 375° for 30 minutes
• Makes about 20-24 muffins

Keyword healthy muffins, kid snacks, muffins