Sweet Little Muffins!

Mmmmm muffins, they are a great breakfast food and an amazing snack.  Even better, you can make them in large batches and enjoy them for the rest of the week. These yummy muffins are sure to get a rise out of your children!

Peanut Butter and Banana Muffins

·      - Non-stick cooking spray

·      - ½ cup of Natural peanut butter1 cup of firmly packed light or brown sugar

·       - ½ cup banana puree

·       - ½ cup of carrot or cauliflower puree

·       - 1 large egg white

·       - 1 cup of whole wheat flour

·       - 1 teaspoon baking powder

·       - 1 teaspoon baking soda

·      -  ½ teaspoon salt

1) Preheat the oven to 350° F Coat a 12-cup muffin tin with cooking spray or line with paper baking cups.

2) In a large mixing bowl, mix ½ cup of brown sugar with the peanut butter, the vegetable and banana purees, and the egg white, using a wooden spoon.

3) Put the flour, baking powder, baking soda, and salt in a bowl or zip-lock bag and stir or shake to mix. Add to the bowl with the peanut butter mixture and stir just to combine (the batter will be a little lumpy-do not over mix).  Add the remaining ½ cup of brown sugar and stir once or twice.

4) Divide the batter among the muffin cups and bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, 15-20minutes. Turn the muffins out onto a rack to cool.

5) Store in an airtight container at room temperature for up to two days, or wrap individually and freeze for up to one month.

6) Enjoy!

Blueberry Lemon Muffins

·      -  Nonstick cooking spray

·       - ½ cup firmly packed light or dark brown sugar

·       - 4 tablespoons trans-fat-free soft tub margarine spread, chilled

·       - 1 cup low fat lemon yogurt

·       - 1 cup blueberries

·       - ½ cup of yellow squash puree

·       - 1 large egg

·       - 2 tablespoons pure lemon extract

·       - 1 teaspoon lemon zest

·       - 2 cups all-purpose flour

·       - ¼ cup of flaxseed meal

·       - 1 teaspoon baking powder

·       - 1 teaspoon baking soda

·       - ½ teaspoon salt

1) Preheat oven to 350°F Coat a 12-cup muffin tin with cooking spray or line with paper baking cups.

2) In a large bowl, beat the sugar and the margarine with a wooden spoon. Stir in the yogurt, blueberries, yellow squash pure, egg, lemon extract, and lemon zest.

3) Add flour, flaxseed meal, baking powder, baking soda, and salt. Stir just to combine, but do not over mix- the batter is supposed to be lumpy.

4) Divide the batter among the muffin cups. Bake until the tops of the muffins are lightly browned and a toothpick comes out clean when inserted in the center, 13 to 16 minutes. Turn the muffins out on a rack to cool.

5) Store in an airtight container at room temperature for up to two days, or wrap individually and freeze for up to one month.

6) Enjoy!

Why are muffins so good?

·       Muffins are easy and fast to grab in the morning if breakfast is a crazy time of day for your family.

·       They taste delicious.

·       The pureed vegetables are a sneaky way of getting your kids to eat vegetables without them even knowing it!

·       The peanut butter banana muffins provide protein.

·       The carbohydrates will give your kids lots of energy to keep them going till their next meal.

·       Lastly, there are tones of muffin recipes out there and lots of different kinds. Just remember to try and find recipes that are low in fat!