Baking with the kids for the kids has become a favorite in our house. The girls love to help dump in the ingredients and stir up the batter. I try to throw in some little lessons here and there…counting, colors, opposites (empty and full) and saying the names of the ingredients. Now, this is definitely not the easiest way to bake, but it is necessary and great time together.
A note on my view of muffins whether they are paleo, vegan, gluten free, made only of fiber and fruit…they should not replace meals. As much as you can, sit your kids down to a meal. It does not have to be elaborate. Just something with a veggie, meat and starch on a plate where they have to sit at the table and eat.
Think about how daunting a plate may look if they are use to eating simple foods all the time like smoothies, muffins, bars and pouches of food. Not only does that take away from the body’s need to digest food properly…it trains their palate to only accept simple foods.
Properly prepared bars and muffins with great ingredients definitely have their place. They serve an important purpose for me…making sure my kids are meeting their energy needs and avoiding the inflammatory ingredients in store bought baked goods.
This recipe is a creating in leu of the amazing season of fall! My one little peanut, Cameron does not tolerate eggs well. We have one farmer who supplements with soy and GMO free feed. His eggs do not negatively affect Cameron. But, I am not going to waste those precious gems in baked goods. So, I give them to him a couple days per week because the nutrition benefits of a fabulously pastured egg far outweigh the mild eczema he experiences on his arms.
According to this article by Chris Masterjohn. Egg yolks are nutritional powerhouses with exceptional amounts of vitamin K2, choline, and biotin, and broadly rich in many other nutrients.
If you took the time to read that article, you too would without question add a great quality pastured egg or four to your kids’ plates!
2 tbsp chia seeds
8 tbsp water
1 can organic pumpkin
1 cup teff flour
1 cup buckwheat flour
1 cup arrowroot flour
1 TBSP ground cinnamon
1 tsp ground cloves
2 teaspoon vanilla extract
3 teaspoons baking powder
3 tablespoons pure maple syrup
1/2 cup melted coconut oil
2 cups frozen organic blueberries
PUTTING IT ALL TOGETHER:
- Preheat the oven to 350F
- Line your muffin tins with parchment liners.
- Grind chia seeds in a blender to make a meal. Combine with water in a medium bowl and stir well. Let it congeal for 10 minutes.
- Add flours, spices and baking powder to a large bowl. Stir well to combine.
- Add pumpkin, maple syrup and vanilla to the chia gell. Stir well to combine.
- Add pumpkin mixture to the dry ingredients and stir well. Add the coconut oil and stir well. The dough will be dry.
- Add the frozen blueberries and stir well.
- Bake for 30-35 minutes.
*If the batter is too dry, add some coconut milk or a little water.
Use this LINK to get a FREE Organic Coffee with your next order from Thrive Market! It would pair fabulously with the muffins!