Tuesday, July 10, 2012

Kids Healthy Muffins

This was provided by my new parent contact Alison Astair and I wanted to share this on my blog website. I plan on making some substitutions to make them even more healthy. Suggestions are using organic unbleached whole wheat flour as well as organic options for some of the other remaining ingredients. 

These are to be some yummy healthy options for my kids and kids alike!!!! Enjoy.

Oh and I will post when I make these. Woohoo. 

Please mind your manners and say 'please' and 'thank you' for it gets you a lot and I speak from experience. 

Kindly, 
Joël 
KIDS MUFFINS! These are delicious and so healthy. Lots of great ingredients in there. Make a bunch and freeze some so you have a quick and healthy treat on hand!

Ingredients

1/2 cup butter, softened
1/2 cup brown sugar, or to taste
2 large bananas, mashed
1 (4.5 ounce) jar baby food squash
2 carrots, grated
2 eggs, beaten
1 cup all-purpose flour
1/2 cup oat bran
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
Directions

Preheat an oven to 375 degrees F (190 degrees C). Grease 24 mini muffin cups or 12 standard muffin cups.
In a mixing bowl, cream together the butter and brown sugar until smooth. Mix in the mashed bananas, squash, carrots, and eggs. Stir in the flour, oat bran, baking soda, pumpkin pie spice, and salt until just combined. Spoon the batter equally into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store at room temperature for up to two days, or freeze.
KIDS MUFFINS!  These are delicious and so healthy.  Lots of great ingredients in there.  Make a bunch and freeze some so you have a quick and healthy treat on hand!    Ingredients    1/2 cup butter, softened  1/2 cup brown sugar, or to taste  2 large bananas, mashed  1 (4.5 ounce) jar baby food squash  2 carrots, grated  2 eggs, beaten  1 cup all-purpose flour  1/2 cup oat bran  1 teaspoon baking soda  1 teaspoon pumpkin pie spice  1/2 teaspoon salt  Directions    Preheat an oven to 375 degrees F (190 degrees C). Grease 24 mini muffin cups or 12 standard muffin cups.  In a mixing bowl, cream together the butter and brown sugar until smooth. Mix in the mashed bananas, squash, carrots, and eggs. Stir in the flour, oat bran, baking soda, pumpkin pie spice, and salt until just combined. Spoon the batter equally into the prepared muffin cups.  Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store at room temperature for up to two days, or freeze.
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