A healthy kids snack or lunchbox treat. These muffins are full of wholesome ingredients and still ensures the kids tummy's are satisfied. They're also a great snack for the big kids (I love them too)!
Stella loves muffins and I would assume that most other kids do. We often make this recipe at home so I thought I should share it to all the other mums who’s kids also love muffins. And its not just for kids, its for the big kids too – my husband and I also enjoy snacking on these. So they don’t seem to last very long.
AND they are also fun to make with the kiddies. Stella absolutely loves making these with me, she’s turning into a real foodie.
The great thing is that most kids won’t even realise that these are a healthy alternative to the store-brought muffins which are often sugar laden and made with processed white flours. Instead these will keep the kids satisfied whilst being full of wholesome and healthy ingredients. The flour has been replaced with my favourite gluten free flour blend and they are sweetened with fruit, veggies and coconut sugar.
These are great kids lunchbox ideas which is great for those Mums who love to hate pulling together their little ones lunchboxes each day. And this is a great way of providing a healthy treat and keep the kids happy. They also make a tasty after school/kindy treat. And also healthy enough to have for brekkie.
This recipe is gluten free, dairy free and refined sugar free. The recipe can also be made nut free dependent on your gluten free flour blend (see notes). So a great option for those kids with allergies.
As always, if you do try this recipe I love seeing your creations so please share it with me on Instagram and Facebook to help grow this community. Additionally, if you would like to subscribe to my recipe blog, you can sign up below.
I hope you love these muffins as much as we do!
P.S. If you would like someone to discuss your health goals with, I would love to work with you one-on-one. I practice a holistic approach where I consider your individual needs related to health in terms of both nutrition and aspects of your lifestyle. We can work together and look at how all parts of your life affect your health and make sustainable changes that improve your health and happiness. Find out more
- 1 1/2 c gluten free flour blend (see notes for my favourite blend)
- 1 t baking soda
- 1/3 c coconut sugar
- 3/4 t cinnamon
- 1/2 t ginger
- 1/4 t nutmeg
- 1/4 t salt
- 1/2 milk of choice
- 1 t pure vanilla extract
- 1 T apple cider vinegar
- 1/3 c oil of choice
- juice of 1/4 lemon
- 1/2 apple (grated)
- 1/2 carrot (grated)
- 3/4 banana (mashed)
- 1/4 c saltana’s
- optional: 3-4T of chopped nuts/seeds
- Preheat oven to 175C and grease mini muffin tin / muffin cases
- Combine dry ingredients and mix together
- Combine wet ingredients and mix together
- Pour wet ingredients into dry and fold together
- Pour into tins/cases
- Place in oven for 12-15mins (time dependent on whether you are using tins or the muffin cases).
- Cool for 5mins in tray and then place on cooling rack.
- See notes if you wanted to turn these into cupcakes
My Flour Blend: 3/4 c almond flour, 1/4 c tapioca flour, 1/4 c Brown Rice flour, 1/4 c Quinoa flour (optional 1/4 t guar gum). To make it nut free you could try ground sunflower/pepita seeds (instead of almond flour)
Mini muffins vs. standard muffins: I made these muffins in a mini muffin tin and made almost 30 muffins. But you could also use standard sized muffin tins and they would make around 12. You’ll also need to adjust the cooking time – standard muffins would require around 20mins
Cupcakes: You can also turn these into cupcakes. You can use a cream cheese icing sweetened with maple syrup or for a dairy free option and substitute the cream cheese for coconut yogurt or coconut cream
Use organic ingredients when available