healthy muffins for picky little eaters
I might just have the pickers little eaters as children.
I’m not kidding, they refuse anything that they perceive as healthy. Like just because it’s healthy. Not because they genuinely dislike the taste or texture.
and I know this because when I sneak good stuff into treats (like these muffins) they are not only none the wiser, but they ENJOY them. Imagine that 😂
I make some version of a healthy muffin every week, because it’s one of the guaranteed ways to get them eating better snacks. And it’s great, easy energy for me too while breastfeeding and having only one hand to feed myself. Plus, they’re just good!
healthy wild blueberry muffins
Refined sugar and gluten free muffins that are picky kid approved. Also picky mom approved. And really good!
Ingredients
- 4 eggs
- 2/3 cup olive oil
- 1/2 cup maple syrup
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup arrowroot
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cup frozen wild blueberries
Preparation
- Step 1Preheat oven to 350F
- Step 2In a bowl, mix eggs, olive oil, maple syrup.
- Step 3Add in all dry ingredients and mix.
- Step 4Pour in blueberries and fold them in to incorporate.
- Step 5Line a muffin tin with liners so that the muffins don’t stick to the pan, an add in muffin batter to almost full
- Step 6Bake for 25-30 minutes or until you test it with a fork and the fork comes out mostly clean. If it needs a little more, add 5 minutes to the baking time.
- Step 7Enjoy 🙂
