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Tag Archives: muffins for toddlers

Healthy Chocolate Coconut Banana Muffins

2 / 24 / 131 / 6 / 14

Healthy Chocolate Coconut Banana Muffins

One of the little traditions we do on Gracen’s half birthday (ohmahgerd, I have a two and a half year old) is make a fresh batch of muffins (aka ‘cupcakes’) to top with freshly whipped cream and candles later in the evening.  So today we used our usual no sugar added banana muffin recipe, tweaked it just a little bit, and came up with these delicious chocolate coconut creations.  They are super yummy and truly do feel like a cupcake instead of a healthy muffin… Especially if you add the dark chocolate chips I added to the adult half of the batch (with which I doubt they can be remain in the ‘healthy’ category, but hey – I try my best). ☺

IMG 5912

Here’s the recipe…

Healthy Banana Chocolate Coconut Muffins

  • 4 large ripe bananas
  • 1 organic egg
  • 1/3 cups of coconut oil
  • 2 tablespoons of pure maple syrup
  • 2 tablespoons of cocoa
  • 1 teaspoon of pure vanilla
  • 1 1/2 cups of wholewheat flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1/2 cup of unsweetened coconut shavings
  • dark chocolate chips (optional – we used 1/3 of a cup in half the batter)

Preheat oven to 350° . Prepare a 12 cup muffin pan by brushing it with coconut oil.

Mix the bananas, other wet ingredients, and cocoa until the mixture is mostly smooth and only slightly chunky.  In a separate bowl, mix the dry ingredients (save the coconut and chocolate chips) well. Gently fold the dry ingredients into the wet ingredients.  Slowly stir in the coconut (and chocolate chips if adding them).  Fill greased muffin tin with the mixture and bake at 350 degrees for 20 minutes.  Let cool.

Enjoy!

 

13 Comments

Healthy Wholewheat Pumpkin Spice Muffins

10 / 10 / 1210 / 10 / 12

Pumpkin Muffins‘Tis the season for all things pumpkin, so today Grae and I decided to experiment with making a healthy, but delicious, pumpkin treat.  I must say, we were definitely ‘winging it’, but our version of pumpkin spice muffins turned out great! They’re soft and moist inside, full of flavour, and perfectly sweet.  Not to mention, they contain no white flour, butter/margarine, or refined sugar.  Yay for that.

IMG 0389Here’s our line up of ingredients… Wholewheat flour, organic old-fashioned oats, ground flax seed, walnuts, pecans, baking powder, baking soda, cinnamon, nutmeg, ginger, pure organic pumpkin puree, grapeseed oil, organic eggs, pure maple syrup, and pure vanilla.

IMG 0390Of course, having a sweet little wispy haired sous chef helps too.

IMG 0394Start by putting the flour into a large mixing bowl.

IMG 0395Add the oats and ground flax.

IMG 0397Be sure to cram as many oats into your mouth as possible when no one’s looking.

IMG 0399Next up, add the baking powder, baking soda, and spices.

IMG 0401Give everything a good stir.

IMG 0405In a separate bowl, pour in the pureed pumpkin.

IMG 0407Add the maple syrup and vanilla…

IMG 0409The grapeseed oil…

IMG 0411And the eggs.

IMG 0413Then give everything a good mix.

IMG 0415Next, add the dry mixture into the wet one.

IMG 0417Mix until just combined.

IMG 0418Then add the nuts…

IMG 0422And gently fold them into the batter.

IMG 0425Prepare a muffin tin by lining it with silicone baking cups or a light layer of grapeseed oil.

IMG 0426Fill the muffin cups almost to the top, but not quite, then pop them in the oven.

IMG 0430Take them out once the tops are cracked and a toothpick comes out clean.

IMG 0434Let them cool for a couple of minutes and serve to your  very excited and very silly little munchkin.

Healthy Wholewheat Pumpkin Spice Muffins

(loosely based on this recipe by Bake or Break)

  • 1 3/4 cups of wholewheat flour
  • 1/2 cup of old-fashioned oats
  • 3 tablespoons of ground flax seeds
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of nutmeg
  • 1/4 teaspoon of ginger
  • 1 cup of pure pureed pumpkin
  • 1/2 cup of grapeseed or olive oil
  • 1/2 cup of pure maple syrup
  • 2 large organic eggs
  • 2 teaspoons pure vanilla
  • 1/4 cup of pecans, chopped
  • 1/2 cup of walnuts, chopped 

Preheat oven to 350 degrees and prepare muffin tin.

Mix together the dry ingredients (except the nuts) and set aside.  In a separate bowl, mix together the wet ingredients.  Add the dry mixture to the wet one and stir until just combined.  Fold in nuts.

Transfer batter into the muffin tin.  Bake for 18 to 22 minutes, or until a toothpick inserted into the centre comes out clean.

Allow to cool, then serve or store in an airtight container.

Enjoy!

 

See our favourite banana muffins here and our favourite carrot zucchini muffins here.

 

24 Comments

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