Many hands make light work…unless those hands are my kids’, then I am really tripling the work for myself!
I bake with the toddlers all the time. It is definitely not always an easy task, but it is definitely worth my while. There are many lessons that little ones can learn from helping out in the kitchen. From simple tasks like mixing and scooping, to more complex ones like healthy choices and self-control (as in waiting until the end to lick the bowl)- I always find that they benefit in some way from the mess we make together.
As I have mentioned before I try really hard to make healthy choices for, and with, my kids. I hope that the choices they learn now are ones that will direct the choices the make in the future with regards to their health. I am in no way, however, perfect in this regard. We make pancakes for breakfast probably too often, and I definitely think most recipes need more chocolate chips than they call for. I am conscious about the choices we make, usually keeping it healthy, or healthy-based. However, I feel like if I treat myself, I can also treat them, so long as it is in moderation!
All being said, there are a few healthy recipes that we make quite regularly. One of them is a delicious, protein-packed muffin recipe that we have perfected, and that the whole family eats and enjoys all week. I love having a healthy and quick option we can all grab for breakfast that keeps us full all morning, and one that I can pop into everyone’s lunch for a healthy snack. It may seem like a strange combination at first, but I assure you they are delicious and healthy– making them a win-win in my book!
Check out the recipe below and use whichever “fillings” you want to make it even more delicious or enticing. We change the fillings almost everytime we make them to keep things exciting on the baking front. 😀 (and yes, I definitely let them lick the bowl…)
- 1 1/2 cup almond meal
- 1/2 cup hemp protein powder
- 1/4 – 1/2 cup organic raw sugar (depends on how sweet you want them and what you want health-wise…I usually do somewhere inbetween!)
- 1 tsp baking powder
- 1 tbsp ground cinnamon
- 1 tsp nutmeg
- 1 tsp vanilla
- 6 large eggs
- 1 cup of filling #1
- 1 cup of filling #2
- Filling options: coconut flakes, chocolate chips, chopped nuts, diced apples, shredded zucchini (SO GOOD!), raisins, etc. Give anything a try, especially if it will entice your kids to eat the muffins!
- Pre-heat oven to 425°F and line a muffin tray with muffin cups.
- Combine all dry ingredients in a medium bowl.
- Combine eggs and vanilla in a separate bowl.
- Add wet ingredients to dry. Mix until thoroughly combined- it will be a dark green color.
- Add 1 cup each of your two fillings. Be creative! This is a fun place to let the kids choose, to sneak in some extra healthy goodness, or to tailor the muffins more to your taste!
- Once everything is combined, pour mixture evenly into muffin tins. This will usually yield 12 medium-sized muffins, although I often make 6 medium and a dozen mini muffins out of the batter so the kids have a healthy bite-sized snack!
- Bake for 15-17 minutes (less if making mini muffins) when you see them getting just a hint of brown on the top.
- Let cool and enjoy!
- Freeze your extras! I love making massive batches so I can freeze a ton and take them out as we need– they freeze really well!
These muffins are moist, delicious, filling and are an easy and healthy snack to have on hand for the whole family. The recipe is also easy enough for you to let those little hands do a lot of the work! Relax and let them start experimenting in the kitchen– any mess will be worth it and will only get smaller the more often you let them help! Let me know how yours turn out and what your favorite fillings have been!
What is your favorite thing to make in the kitchen with your tag-a-longs!?