Lunch Ideas for kids:
HEALTHY YUMMY BUFFINS
Buffins because they are enriched with protein sources like flax and hemp seeds – not only do these babies taste amazing but they are filling, nutritious and full of complex nutrients and hunger curbing ingredients to keep you going for a while. When making baked goodies, I am constantly on the hunt for fun, inventive recipes that not only deliver on flavor, but nutrition as well. This recipe really delivers on both fronts. Baking is also a great way to get the kids in the kitchen engaged in cooking and learning/counting. Don’t worry about the mess, embrace it as a fun activity and have them help clean up also as a bargaining tool to have their BUFFIN and eat it too!
There is something so fun and satisfying about pealing the muffin wrapper away to reveal a scrumptious warm baked treat. Don’t be deceived however, many so-called “healthy” muffins are a vehicle disguising several unwanted and unhealthy ingredients. Generally, as a rule of thumb, if you cannot pronounce the ingredient or don’t have a clue what it is, you probably shouldn’t be eating it.
This recipe is extremely versatile, simple and HEALTHY, containing REAL ingredients only. It works incredibly well in loaves, mini muffins and regular muffins alike – depending on what you are in the mood for. Mini buffins are so fun and cute, perfect for a lunch-box treat, while regular sized muffins work really great as a breakfast. Added bonus, when stored properly they can easily freeze for 2-3 months so you can defrost one the night before, pop in in the toaster the morning of, and have a fresh, warm buffin for breakfast in mere minutes. You have loads of flexibility to adapt the recipe depending on your mood – lemon & poppy, apple cinnamon, banana nut… the base recipe works with a myriad of Buffin types.
Ingredients
- 2 cups almond flour
- 3 tbsp coconut flour
- 1 tbsp poppy seeds
- ¼ tsp each chia seeds, hemp seeds, ground flax seed
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup coconut nectar
- 1/3 cup sugar free almond milk
- 4 eggs whisked
- 4 Tbsp coconut oil melted
- 1 tsp vanilla bean powder or extract
Makes about 12-14 regular sized muffins, or 24-28 mini muffins
Instructions
- Preheat oven to 350-degrees F
- Whisk the wet ingredients
- Combine all the dry ingredients in separate bowl
- Pour wet ingredients into the dry ingredients bowl, and stir to combine with spatula
- Let batter set for a few minutes, then stir it again
- Use muffin liners and fill each cup ¾ the way up with batter
- Bake for approx 15-20 minutes, or until a toothpick inserted is dry and clean
- Let cool on cooling rack for approx. min. 10 minutes
- Serve and devour ☺
