These days we’ve been spending countless hours hanging out at the park. To keep my kids fuelled I’ve been making these easy breezy whole wheat banana muffins. They’re healthy, perfect to grab and go, great for the lunch box or as an after-school snack. If you have busy little kids, you need these in your life.
These mini muffins are perfect for little kids. They are 100% whole grain and sweetened with banana, applesauce, maple syrup and just 2 chocolate chips. Just enough sweetness to satisfy while keeping them healthy. Perfect for the lunch box or as an after-school snack.
1 cup whole wheat flour
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup mashed banana (2 large or 3 small)
2 eggs, beaten
1/4 cup avocado oil (or another neutral flavoured oil)
1/4 cup applesauce
1/4 cup maple syrup
1 tsp vanilla
48 chocolate chips
Preheat oven to 350F. Grease mini muffin tin, or line with baking cups.
In a large bowl combine flour, cinnamon, baking soda, baking powder, and salt.
In medium bowl combine banana, eggs, oil, applesauce, maple syrup, and vanilla.
Add wet ingredients to flour mixture and stir until just combined.
Spoon batter into prepared muffin tin.
Place 2 chocolate chips on top of each mini muffin.
Bake for 20 minutes or until a toothpick comes out clean. Allow to cool.
These delicious scones are kid-approved. I recently made them as an after-school snack and one of my kids said she would trade her LOL doll for another batch. I need to take her up on that…
My eldest daughter is lactose-intolerant. Initially we avoided all dairy but we’ve recently found that there are a couple of dairy foods that she can handle. Butter is one of them. I’ve tried making scones without butter but the alternatives have never been as good. This recipe swaps out the traditional milk or cream (which are no-gos for her) with coconut milk. They are absolutely delicious and it means my lactose-intolerant kid can happily devour these goodies with her sisters.
This fuss-free recipe has simple measurements, basic techniques and is extremely forgiving.
I love to bake with my kids and we do it often. We picked up some lovely blue plums from a local fruit and veg stand and put together an easy plum oatmeal crisp. I like to keep my recipes really simple when I can. In this instance it couldn’t be any easier – it’s a great one to make with kids.
I set up shop on my kids’ little table to create a kid-friendly work space. I sliced the plums down the center while my 3-year-old twins removed the pits. Then they did a mix of eating the fresh plums and putting them in an oven proof vessel. With this recipe the quantity of plums can be casual – whatever makes it in. Then we made the topping. We used one measuring cup, taking turns to scoop this and that into a mixing bowl, added a spoonful of cinnamon and a generous pinch salt, mixed and then mashed in some coconut oil. You can use forks, a pastry blender, or your hands to do the mashing. We placed the crumple mixture on top, popped it into the oven and celebrated 45 minutes later. They loved this dessert. It was an easy and relaxed one to make with them and they were so very proud of their accomplishment.
I am always trying to make my recipes healthier than the classics I grew up on. This dessert is whole grain and coconut oil has replaced the butter.
Easy Plum Crisp
2 lbs of plums (more or less will work fine)
1/2 cup whole wheat flour
1/2 cup brown sugar
1/2 cup rolled oats
1 tsp cinnamon
pinch of salt
1/2 cup coconut oil
Preheat oven to 375 F.
Slice plums in half, remove pits.
Place plums in ovenproof dish.
Mix the dry ingredients together. Add the coconut oil to the dry mixture and use a pastry blender, fork or your hands (my preference), and simply mash the coconut oil into pea sized chunks. This recipe is forgiving so don’t stress about getting it perfect.