Muffins are always a great breakfast for kids. They are easy to grab and go and are a delicious start to the day. This recipe is great because it also includes fruit. Sometimes kids are more likely to try new fruit when it is served in a different way. These muffins, can be served with fruit and milk, to create a balanced breakfast. Try this recipe sometime this week at your KES Club.
- 2 cup flour, whole wheat
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 tablespoon cinnamon
- 2 1/4 cup strawberries
- 2 large egg
- 1/2 cup yogurt, plain
- 1/3 cup coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup maple syrup, pure
Preheat oven to 350 F, and grease a muffin tin (or use a silicone muffin pan.)
In a large bowl, mix flour, baking powder, baking soda, and cinnamon.
Fold in finely diced strawberries (save 1/4 cup for garnish) and stir to coat.
In a separate bowl, whisk together eggs, yogurt, coconut oil, vanilla, and maple syrup.
Pour wet ingredients into dry ingredients and stir until well-combined. Do not over-mix.
Portion batter equally into muffin pan. (You should get 12 over-sized muffins.)
Bake 22-25 minutes, or until muffins are completely set and golden brown.
Cool slightly, and enjoy! Refrigerate leftovers up to 3 days
Image and Recipe sourced from: https://www.superhealthykids.com/recipes/whole-wheat-strawberry-muffins/
Kristin Hedges is a Registered Dietitian with Kids Eat Smart Foundation NL.