After watching “That Sugar Film” recently, I become concerned about the amount of sugar in some of the processed snacks on the market for kids. Even the kids squeezy yogurts you buy from the supermarket have an insane amount of sugar in them, so now we’ve moved to plain greek yogurt with fruit.
Bake up a big batch of these Raspberry, Almond and Chia mini muffins for the kids and freeze for a great alternative to sugary, processed snacks like fruit bars. They’ll be equally as much of a hit with big people if you do the normal sized versions, just bake them for a bit longer and cool on a tray.
As well as raspberries and almond meal, these mini muffins contain chia seeds which are packed with nutrients, coconut oil which is a good fat excellent for digestion, mashed banana to keep them lovely and moist and maple syrup instead of sugar. You could experiment with different fruit, such as frozen blueberries, fresh chopped strawberries (the frozen kind might be too big for these if you make them as a mini version), stone fruits, grated apple, or even date and nut (keep the nuts away from school though!).
Bake the Raspberry, Almond and Chia Muffins in a non-stick muffin tray, or even better silicone moulds for easy turning out. You could even bake them into a fun shape to entice the kids even further, although they are pretty delicious so you shouldn’t have too much trouble with them gobbling them up!
Are you a fan of baking in bulk and freezing? What’s your tip for staying organised with morning breakfasts?
- 1 cup wholemeal flour
- ½ cup almond meal
- ½ cup maple syrup
- ½ tsb bicarb soda
- ¼ cup desiccated coconut
- 1 mashed banana
- 1 TB chia seeds
- ⅓ cup melted coconut oil
- 1 egg
- ¾ cup milk
- ½ cup frozen raspberries
- vanilla essence / vanilla paste
- Preheat oven to 180 degrees, grease a 12-cup mini muffin tray well
- In a bowl, combine all the dry ingredients well (wholemeal flour, bicarb soda, almond meal, desiccated coconut, chia seeds).
- Combine wet ingredients (maple syrup, coconut oil, banana, vanilla, beaten egg, milk)
- Add frozen raspberries to dry ingredients and toss through until coated.
- Form a well and add wet ingredients.
- Mix until well combined, but don't over mix.
- Spoon into muffin trays and bake for 15-20 minutes or until cooked to perfection.
- Let cool on a tray and then enjoy!