By Dr. Annie Salsberg, ND –
I’m always trying to give my kids a variety of foods. But, this has become particularly tricky with my three year old! He ate everything under the sun until he turned two, and since then we’ve seen a slow and steady attrition of all vegetables, assorted grains, certain fruits and most nuts. It saddens me but I like to think that I rise to the challenge! An avid carb-lover, I can always count on him to happily munch down on a muffin as a snack. While I’m not a fan of deceiving my kids (well…..as a general rule), I do believe that we can always augment the nutritional profile of our foods. Here is a quick, easy, one bowl muffin recipe that has come in handy time and time again. Feel free to improvise and substitute, the recipe is very forgiving!
Wyatt’s Number One Muffin Mix
–2 cups flour – you can use 2 cups of all purpose or whole wheat or spelt flour, but I prefer to use: 1 cup of spelt flour (or, for gluten-free flours try: ½ cup chickpea flour + ½ cup buckwheat flour) + 1/3 cup quick oats + 1/3 cup oat bran + 1/3 cup ground flax
–1/3 cup brown sugar – I usually substitute agave or maple syrup
–1/2 tsp each baking soda, salt
-2 tsp baking powder
-1 tsp each cinnamon, vanilla
-1/6 cup oil (try extra virgin coconut, walnut, or grapeseed)
-1 egg (for an egg-free version, you can use 1tbsp ground flax + 3 tbsp water OR ¼ cup apple sauce)
-1-2 bananas, mashed
-1-2 cups vegetable or fruit puree (I particularly like sweet potato, apple, squash, or carrot)
350F for 18-22 minutes / 15-18 minutes for mini muffins
Let cool and enjoy!